TIME 90 MINUTES TOTAL SERVES 4-6
Ingredients
1 butternut squash (about 2 3/4 pounds) to yield about 2 cups pulp
1/2 cup 1% low-fat milk
1/3 cup (1 1/3 ounces) shredded fontina cheese
1/4 teaspoon salt
1/4 teaspoon Nutmeg
1 large egg
1 large egg white
Cooking spray
8 cups finely chopped Swiss chard or collard greens
1 cup cooked or 1 can black eyed peas.
3 cloves garlic, minced
2 cups water
* Note, I don't have a small souffle dish so I used my medium casserole dish.
Preparation
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. Scoop out pulp from shell. Set aside 2 cups pulp, reserving remaining pulp for another use.
Combine squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into 1-quart souffle dish coated with cooking spray. Place souffle dishes 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, heat oil in a deep saute pan or dutch oven. Add garlic cook for 1 minute, add greens cook 2-3 minutes more. Add 2 cups water and 1/2 teaspoon salt and let simmer for 10 minutes. Serve immediately.
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