What You Need:

• 3 cups Roast Butternut Squash Purée (see below)
• 1/2 cup Honey
• 3 Tbl.  All Purpose Flour
• 1 tsp.  Salt
• 1/4 tsp.  Grated Nutmeg
• 1/4 tsp cinnamon
• 3 eggs, separated
• 1/4 cup chopped Pecans

The Preparation:

Preheat oven to 350 F. Cut six medium size butternut squash in half, scoop out the seeds with a teaspoon.  Line a sheet pan with parchment paper and add 1/2 cup of water.  Place the squash cut side down and bake for approx. 30 minutes until soft.  Allow to cool and spoon out the soft flesh and puree in a food processor.  Set aside.

In a large bowl, combine the first six ingredients plus the egg yolks and blend together.  Beat the egg whites until they reach stiff peaks.  Fold the squash into the butternut squash mixture.  Pour the soufflé mixture into a buttered shallow 9 inch gratin dish.  Sprinkle the chopped nuts over the surface of the squash top and bake for approx. 45 minutes or until risen, golden and crusty.