If you can’t find this squash, use butternut.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Butter 4 12-ounce ramekins, and line the bottoms and sides with parchment paper. Dust with flour; tap out excess.
Step 2
In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer. Remove from heat; let stand, covered, 10 minutes. Strain through a fine sieve into a small bowl. Cover, and keep warm.
Step 3
In a medium saucepan, melt the butter over medium heat. Add the shallots; cook, stirring, until softened, about 3 minutes. Add the flour, and cook, stirring, 3 minutes more. Whisking, add the hot half-and-half in a slow stream; cook, whisking, until the mixture has thickened, about 2 minutes.
Step 4
Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat in the squash puree, then the egg yolks and marjoram. Season with salt and pepper, and fold in the cheese.
Step 5
In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt just until stiff peaks form. Gently fold into the squash mixture in 3 additions. Spoon the batter into the ramekins. Bake until the soufflés stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes. Serve.
