Butternut Squash Souffle with Greens Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Swiss chard served on the side with this creamy buttery squash souffle.

    Main Ingredient:

    swiss chard

    Category:  Vegetables

    Cuisine:  French

    Prep Time: 30 min
    Cook Time: 1 hour(s) 30 min

    Source

    cooking light

    Posted By:

    cookingmama

    Posted On:

    February 5, 2013

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