Puff, the Magic Salad

With a jade-green rind streaked with celadon, the round kabocha is one pretty winter squash. Its flesh is bright orange and smooth. And best of all, the kabocha is wonderfully sweet.

Kabocha is delicious when cooked and pureed with a combination of hearty fall-like spices for a rich tasting side dish. Steaming the squash maintains its full flavor without adding fat. You’ll need about half a 2- or 3-pound squash for this recipe; cut the squash in half and wrap in plastic the part you aren’t using. Refrigerate it and steam it the next day for another meal.

I like to serve these squash puffs warm on cold salad greens for a contrast in temperature and texture. Skip the oil; drizzle the greens with a bit of balsamic vinegar and lemon juice.

Warm Squash Puffs on Mixed Salad Greens

Active Work Time: 15 minutes * Total Preparation Time: 1 hour

3/4-pound piece kabocha squash

1/4 cup low-fat sour cream

1/2 cup egg substitute (equivalent of 2 eggs)

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/8 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon white pepper

Butter for greasing

4 cups mixed salad greens

4 teaspoons toasted sunflower seeds

4 teaspoons balsamic vinegar

4 wedges lemon

* Remove seeds and strings from squash. Cut squash into 2 wedges and set in steamer basket in Dutch oven. Cover and steam over boiling water until squash is tender, about 30 minutes. Scoop squash flesh from skins. Mash squash with fork to measure 1 cup.

* Puree squash in food processor with sour cream, egg substitute, cumin, cardamom, ginger, salt and pepper. Pour into 4 buttered (4-ounce) custard cups. Cover each with buttered foil.

* Put covered cups in steamer basket. Cover and steam until squash is puffed in center, about 15 minutes. Remove puffs from steamer and let cool slightly. Remove foil and turn each onto individual salad plates. Surround each puff with 1 cup mixed greens. Sprinkle 1 teaspoon toasted sunflower seeds over top of each puff. Drizzle each with 1 teaspoon balsamic vinegar, and squeeze wedge of lemon over greens on each plate.

4 servings. Each serving: 83 calories; 206 mg sodium; 0 cholesterol; 2 grams fat; 13 grams carbohydrates; 6 grams protein; 1.68 grams fiber.