Winter Squash Soufflé and Greens
Randy Mayor
The big, bold flavor of Swiss chard contrasts superbly with the creamy, buttery taste of the squash soufflé.
How to Make It
Step 1
Preheat oven to 375°.
Step 2
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 cups pulp, reserving remaining pulp for another use.
Step 3
Combine 2 cups squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart soufflé dish coated with cooking spray. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 40 minutes or until puffy and set.
Step 4
While squash is baking, bring 2 quarts water and 1/2 teaspoon salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.
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SusanK99's Review
We found there was not a lot of taste, but feel it would be a great side dish.
CharlygirlRN's Review
Made this for Thanksgiving, Did not have Fontana cheese, but used another italian cheese that melted really well. Switched the Collard Greens for Broccoli Rabe. Came out very well. Going to be making for Christmas!!!
khampcook's Review
Definitely no puffing on my end. Hard to find a 1 qt. souffle dish and don't know if that would make a difference. I felt like it lacked herbal flair, so ran out to the garden and put some sage on the top. Definitely a good combo. I would try it again with the sage in it and maybe something else to make it lighter and less moist.
lynnkr's Review
had no flavor and consistancy was gummy, don't think I cooked it right
abryan716's Review
I followed the recipe exactly - using fontina cheese as called for. It rose well and had a really nice flavor and texture! Would definitely make again - a healthy and satisfying side dish.
chickenbliss's Review
I used sharp cheddar and it doesn't really souffle but it was quite good. Then I added green chiles to the leftovers and served with pinto beans, cottage cheese and salsa for "tamale pie". That was GOOD!
1cookfromBrea's Review
Used individual ramekins and souffles did set, but didn't puff much. Very light though and will make again when I have Fontina cheese. Used alternative cheese and outcome was good, but could be outstanding w/cheese better suited to pair w/squash. Very satisfied w/overall taste & texture.
ESCAPE's Review
I guess I expected it to get" puffy and set". I have tried it 3 times now and can never get it to puff up. It tastes good. But puff up it will not. I had never cooked a souffle and wonder if a step was left out.
chefwannab1's Review