SQUASH SOUFFLE
Source: The Complete Vegetable Cookbook by Lorraine Bodger

2 pounds winter squash (buttercup, delicata, dumpling, golden nugget or kabocha)
1 1/2 cups half and half
3 tbsp butter
3 tbsp flour
4 egg yolks, lightly beaten in small bowl
1/2 cup grated parmesan cheese
6 tbsp finely minced scallions, green parts only
salt and pepper
6 egg whites, in a large bowl

Preheat oven to 400 degrees.

Halve squash and place halves, cut side down, on a lightly oiled piece of foil on a baking sheet.

Bake 45 minutes, or until squash is soft and easily pierced with a knife. (Or, bake squash whole as directed above.) When squash is cool enough to handle, scoop out flesh and mash - you should have 1 1/2 to 2 cups.

Turn oven down to 350 degrees; butter a two-quart casserole or souffle dish.

Heat half and half just until bubbles form around edge of pan; set aside.

In medium saucepan or skillet, melt butter, stir in flour, and cook for one minute.

Add hot half and half all at once and whisk over medium heat until the sauce is thick and smooth. Transfer to large bowl.

Whisk mashed squash into the hot sauce; mixture should now be warm, not hot.

Whisk in egg yolks into the mixture, then stir in grated cheese and scallions. Season well with salt and pepper.

In a large bowl, beat egg whites until they hold firm, moist, glossy peaks. Fold 1/3 of egg whites into squash mixture to lighten it, then fold the rest of the egg whites into the lightened mixture. Immediately pour into prepared dish.

Bake 40-45 minutes, until souffle is puffed, fairly firm and browned,

Serve immediately.