Winter Squash Soufflé and Greens

Winter Squash Soufflé and Greens
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 2 quarts water
  • 1 large egg white
  • 1 teaspoon butter
  • 1 large egg
  • ¼ teaspoon salt
  • 1/3 cup (1 1/3 ounces) shredded fontina cheese
  • + 4 more ingredients
    • 1 butternut squash (about 2 3/4 pounds)
    • Cooking spray
    • 8 cups finely chopped Swiss chard or collard greens
    • ½ cup 1% low-fat milk

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 squas...

View full recipe at My Recipes

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