Butternut squash and parmesan soufflé

SERVES 4

For the béchamel sauce

50g unsalted butter, plus extra for greasing

40g plain flour

300ml whole milk

4 eggs, separated

200-250g leftover baked butternut squash with chilli and rosemary (see recipe, right), mashed

100g parmesan cheese or any other cheese, grated

handful of polenta, semolina or fresh or dried breadcrumbs

20cm soufflé dish

Preheat the oven to 200C/400F/ Gas 6. Grease the soufflé dish with butter then coat with a thin layer of breadcrumbs, polenta or semolina to help the mixture climb up the dish.

For the bechamel sauce, melt the butter in a pan, add the flour and cook for a couple of minutes. Pour in the milk a little at a time, stirring to create a smooth sauce. Season with salt and pepper and let it bubble for 1-2 minutes.

Remove from the heat and stir in the egg yolks, mashed butternut squash and parmesan cheese.

Whisk the egg whites in a clean bowl until stiff peaks are formed. Mix a dollop into the béchamel sauce then gently fold in the remaining egg whites.

Fill the soufflé dish to just below the top. Place on a baking tray and cook in the oven for 25-30 minutes until well risen and golden. Serve immediately.