Recipe Detail

Butternut Squash Souffle with Greens

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Number of Servings:


  1. 1 - butternut squash about 2-3/4 pounds
  2. 1/2 cups - low-fat milk
  3. 1/3 cups - fontina cheese shredded
  4. 1/4 teaspoons - salt
  5. 1 - large egg
  6. 1 - large egg white
  7. - cooking spray
  8. 2 quarts - water
  9. 1/2 teaspoons - salt
  10. 8 cups - swiss chard or collard greens finely chopped
  11. 1 teaspoons - butter


Preheat oven to 375°.
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.
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.
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 and a little salt and pepper to taste. Serve immediately.


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