Recipe

Step 1: Preheat oven to 350°F.

Step 2: Butter four 8 oz. ramekins and dust with first quantity of grated Parmesan cheese.

Step 3: In a saucepan, scald milk and add mashed squash. Season to taste with salt and pepper.

Step 4: In another saucepan, melt butter and add flour, stirring well with a wooden spoon. Cook over medium heat for about 3 minutes, stirring constantly.

Step 5: Whisk flour mixture into milk/squash mixture, stirring constantly over medium-low heat, until mixture resembles a thick white sauce, 3-5 minutes. Remove from heat and allow to cool.

Step 6: Add egg yolks to mixture one at a time, incorporating each before adding the next.

Step 7: Fold in chopped sage and second quantity of grated Parmesan. Set aside.

Step 8: In a bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites gently into squash mixture a little at a time. Spoon into ramekins.

Step 9: Place filled ramekins into a baking pan with sides. Fill pan with water until halfway up sides of ramekins. Bake on middle rack of oven until soufflés rise and turn golden, about 45-50 minutes.

Step 10: Remove ramekins from pan and serve immediately with caramelized apples. (If soufflés fall, drizzle with 1 tbsp cream and reheat at 400°F for 5 minutes or until soufflés puff up again.)

Caramelized Apples

Step 1: Cut apples into 2/5″ slices crosswise.

Step 2: Remove core from each slice with a melon baller or apple corer.

Step 3: Dip both sides of each slice of apple into sugar, coating well.

Step 4: Heat clarified butter or vegetable oil in a cast-iron pan on medium heat. Place coated slices of apple into the hot butter/oil, and fry until sugar begins to caramelize. Remove to plate to cool.