Recipe: Winter Squash Souffle and Greens (food processor)

WINTER SQUASH SOUFFLE AND GREENS

"The big, bold flavor of Swiss chard contrasts superbly with the creamy, buttery taste of the squash souffle."

1 butternut squash (about 2 1/4 lbs)
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

Preheat oven to 375 degrees F.

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375 degrees F 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 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 F 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. Serve immediately.

Servings: 6 (serving size: 1/2 cup souffle and 1/4 cup greens)
Source: Cooking Light magazine