Butternut squash souffle with sauteed collard greens

  • Butternut Squash Souffle with Sauteed Collard Greens
  • Butternut Squash Souffle with Sauteed Collard Greens, Photo 2
  • Butternut Squash Souffle with Sauteed Collard Greens, Photo 3
Recipe type: Main Dish
Number of serving: 4 servings
Preparation time: 15 minutes
Cook time: 40 minutes
Ready in: 55 minutes
Difficulty: Very Easy


- 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


Step 1: Preheat oven to 375°. Cut squash in half lengthwise; discard seeds and membrane.

Step 2: Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender.

Step 3: Cool. Scoop out pulp from shell. Set aside 2 cups pulp, reserving remaining pulp for another use.

Step 4: Combine squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth.

Step 5: 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.

Step 6: Bake at 375° for 40 minutes or until puffy and set.

Step 7: While squash is baking, heat oil in a deep saute pan or dutch oven.

Step 8: Add garlic cook for 1 minute, add greens cook 2-3 minutes more.

Step 9: Add 2 cups water and 1/2 teaspoon salt and let simmer for 10 minutes.

Step 10: Serve immediately.

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