1 butternut squash (about 2 3\/4 lb.)
\n1\/2 C. 1% low-fat milk
\n1\/3 C. (1 1\/3 oz.) shredded fontina cheese
\n1\/4 tsp. salt
\n1 large egg
\n1 large egg white
\nCooking spray
\n2 quarts water
\n1\/2 tsp. salt
\n8 C. finely chopped Swiss chard or collard greens
\n1 tsp. butter<\/p>\n
Preheat oven to 375\u00ef\u00bf\u00bd. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375\u00ef\u00bf\u00bd for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 C. pulp, reserving remaining pulp for another use. Combine 2 C. squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart souffl\u00ef\u00bf\u00bd dish coated with cooking spray. Place souffl\u00ef\u00bf\u00bd dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375\u00ef\u00bf\u00bd for 40 minutes or until puffy and set. While squash is baking, bring 2 quarts water and 1\/2 tsp. 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.<\/p>\n
Yield: 6 servings
\nServing size: 1\/2 C. souffle and 1\/4 C. greens<\/p>\n
Calories: 138
\nFat: 4.5g
\nFiber: 2.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 butternut squash (about 2 3\/4 lb.) 1\/2 C. 1% low-fat milk 1\/3 C. (1 1\/3 oz.) shredded fontina cheese 1\/4 tsp. salt 1 large egg 1 large egg white Cooking spray 2 quarts water 1\/2 tsp. salt 8 C. finely chopped Swiss chard or collard greens 1 tsp. butter Preheat oven to 375\u00ef\u00bf\u00bd. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375\u00ef\u00bf\u00bd for 45 minutes or…<\/p>\n