Squash Leek and Cheddar Souffle with Greens -

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Squash Leek and Cheddar Souffle with Greens

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By Nava Atlas and Jennifer Josephy

Posted July 23rd, 2007

This article is reprinted with permission from Vegetarian Celebrations: Festive Menus for Holidays & Other Special Occasions Tag: Updated Ed..., by Nava Atlas, (1996, Little, Brown and Company)

Vegetarian Celebrations: Festive Menus for Holidays & Other Special Occasions Tag: Updated Ed...

Servings:	8
Author Notes:	Here's a colorful and elegant winter dish that can stand in as a main course for your vegetarian friends. This recipe is part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast.
Ingredients:	2 medium butternut squashes, about 1-1/4 pounds each 1 pound Swiss chard or fresh spinach, washed, stemmed & chopped 2 tablespoons margarine 1 large or 2 medium leeks, white part only, well rinsed, sliced into 1/4-inch rings 2 shallots, minced 2 cloves garlic, minced 1/2 cup low fat milk or soymilk 2 eggs, at room temperature, separated, plus 1 additional egg white 1-1/2 cups grated sharp Cheddar cheese 1/8 teaspoon nutmeg salt and freshly ground pepper to taste
Instructions:	Preheat oven to 325° F degrees. Cut the squashes in half lengthwise & scoop out the seeds & fibers. Place in shallow, foil-lined baking dishes and cover with lid or more foil. Bake for 50 to 60 minutes, or until quite soft when tested with a knife. Steam the chard or spinach in a large saucepan until just wilted. Place in a colander until cool enough to handle. Heat the margarine in a skillet and add the leek, shallots and garlic. Add 2 tablespoons of water and sauté, covered, for 10 minutes, stirring occasionally. Uncover & continue to sauté until the leek rings become slightly touched with gold. Remove from heat. When the squash is cool enough to handle, scoop out all the pulp & place in a mixing bowl. Mash until smooth, then stir in the milk and lightly beaten egg yolks. Squeeze the moisture out of the chard & chop finely. Stir into the squash mixture, followed by the grated cheese & seasonings. Beat the egg whites until they form stiff peaks. Fold into the squash mixture gently. Pour into a shallow, oiled 2-quart casserole dish (a round one looks very nice). Bake for 45 to 50 minutes or until the top is golden. Per Serving: 296 Cal; 17g Fat; 13g Pro; 29g Carb; 99mg Chol; 638mg Sodium Exchanges: 1 Bread/Starch; 1-1/2 Meat; 1 Veg; 3 Fats