Winter Squash Soufflé and Greens

By á-4131

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

Ingredients

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

Preparation

Step 1

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. Serve immediately.