Winter Squash Souffle And Greens

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* Exported from MasterCook *

 

Winter Squash Souffle And Greens

 

Recipe By : Cooking Light Magazine, October 2000, page 162

Serving Size : 6 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 butternut squash -- (about 2-3/4 pounds)

1/2 cup 1% low-fat milk

1/3 cup shredded fontina cheese -- (1-1/3 ounces)

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

 

The big, bold flavor of Swiss chard contrasts superbly with the creamy,

buttery taste of the squash souffle.

 

1. Preheat oven to 375 degrees.

 

2. Cut squash in half lengthwise; discard seeds and membrane. Place

squash halves, cut sides down, on a baking sheet; bake at 375 degrees 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

souffle dish coated with cooking spray. Place souffle dish in a 9-inch

square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375

degrees 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.

 

Yield: 6 servings (serving size: 1/2 cup souffle and 1/4 cup greens).

 

From Deborah Madison's Inspired Vegetarian column.

 

CALORIES 138 (29% from fat); FAT 4.5g (sat 2.1g, mono 1.2g, poly 0.6g);

PROTEIN 7.6g; CARB 20.2g; FIBER 2.2g; CHOL 47mg; IRON 2.3mg; SODIUM 370mg;

CALC 215mg

 

 

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