Squash and Jensen Cheddar Souffles

Ingredients

• 1/2 pound butternut squash
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup 2% milk
• 1 1/4 cups coarsely grated Jensen Cheddar cheese
• 1 tablespoon maple syrup
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon ground nutmeg
• salt and pepper
• 3 large eggs, separated

Preparation

• Preheat oven to 375 F and line a baking tray with parchment paper
• Cut squash in half, lengthwise, scoop out seeds, and place, flat side-down on prepared tray.
• Poke holes into skin of squash with a fork and bake until tender to the touch, about 35 minutes
• Cool, scoop out squash and purée until smooth.
• Increase oven temperature to 400 F and grease and flour 36 mini muffin cups.
• Melt 3 tbsp butter in a heavy-bottomed saucepot over medium heat, then add flour and cook, stirring with a wooden spoon for 2 minutes.
• Whisk milk in a slow stream and bring to a full simmer, whisking until thickened, about 4 minutes.
• Reduce heat to low and stir in cheese until melted.
• Remove from heat and stir in squash, maple syrup, thyme and nutmeg and season to taste.
• Stir in egg yolks.
• Whip whites until they hold a medium peak when beaters are lifted. Fold half the whites into squash mixture until just incorporated, then fold in remaining half.
• Spoon or pipe mixture into prepared mini muffin cups to ¾ full.
• Bake for 15 to 18 minutes, until soufflés have puffed and are golden on top.
• They will fall after a minute out of the oven. Serve soufflés warm or at room temperature, with an oven roasted tomato on top.