Butternut Squash Spoon Bread Souffle

• 1/4 pound (1 stick) butter, plus more for buttering souffle mold and dish
• Flour, for the souffle mold
• 2 cups pureed roasted butternut squash (from a 2-pound squash; see below)
• 1 cup finely chopped onions
• 1 teaspoon chopped fresh sage, optional
• 2 cups milk
• 1 tablespoon chestnut (or other strongly flavored) honey or molasses
• 1/2 cup cornmeal
• Salt and pepper
• 4 eggs, separated, plus 2 additional egg whites

1. Preheat the oven to 400F.
2. Butter and flour a 1 1/2-quart souffle mold or 6 individual souffle molds.
3. Slice the squash in half lengthwise and scoop out the seeds.
4. Place the squash cut side down on a buttered or oiled baking dish and pour 1 inch of water in the dish.
5. Roast for 3040 minutes, until the squash is very soft and tender.
6. Remove the squash from the oven, turn it over, and, when cool enough to handle, scrape the meat away from the skins.
7. Mash with a fork or puree in a food processor.
8. Place in a strainer to drain off any excess liquid.
9. Melt the butter in a 2-quart pot over medium heat.
10. Add the onions and cook, stirring, for 34 minutes, until softened.
11. Add the sage and continue to stir.
12. Pour in the milk and honey and bring almost to a boil.
13. Whisk in the cornmeal and bring to a boil.
14. Reduce the heat and whisk or stir the mixture for 5 more minutes, until it is quite thick.
15. Remove the mixture from the heat and scrape it into a large bowl.
16. Add the squash puree and mix thoroughly.
17. Season with salt and pepper.
18. Mix in the 4 egg yolks and set aside.
19. In a separate bowl (or an electric mixer), beat the egg whites until stiff but not dry.
20. Fold the whites into the squash mixture, a third at a time.
21. Scoop the batter into the prepared mold (or divide evenly among individual molds) and bake at 400F for about 30 minutes (25 for individual souffles).
22. Insert a wooden skewer into the souffle to test for doneness.
23. If it is dry, its done; if its wet, bake a few more minutes.

butter, flour, butternut squash, onions, fresh sage, milk, chestnut, cornmeal, salt, eggs

Taken from www.epicurious.com/recipes/food/views/butternut-squash-spoon-bread-souffle-383554 (may not work)