Winter Squash Souffle and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The big, bold flavor of Swiss chard contrasts superbly with the creamy, buttery taste of the squash soufflé. Ingredients:
1 butternut squash (about 2 3/4 pounds) |
1/2 cup 1% low-fat milk |
1/3 cup (1 1/3 ounces) shredded fontina cheese |
1/4 teaspoon salt |
1 large egg |
1 large egg white |
cooking spray |
2 quarts water |
1/2 teaspoon salt |
8 cups finely chopped swiss chard or collard greens |
1 teaspoon butter |
Directions:
1. Preheat oven to 375°.
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.
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.
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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