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Butternut Squash Souffle with Greens
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Brief Description
Swiss chard served on the side with this creamy buttery squash souffle.
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Main Ingredient
swiss chard
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Category: Vegetables
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Cuisine: French
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Prep Time: 30 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
Vegetarian Gluten-Free Low-Fat Heart-Healthy Low-Cholesterol Diabetic
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Notes:
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Posted By: cookingmama
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Posted On: Feb 05, 2013
Number of Servings:
Ingredients:
- 1 - butternut squash about 2-3/4 pounds
- 1/2 cups - low-fat milk
- 1/3 cups - fontina cheese shredded
- 1/4 teaspoons - salt
- 1 - large egg
- 1 - large egg white
- - cooking spray
- 2 quarts - water
- 1/2 teaspoons - salt
- 8 cups - swiss chard or collard greens finely chopped
- 1 teaspoons - butter
Directions:
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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