Directions

Pumpkin Spice

1. Place the cinnamon, nutmeg, allspice and clove in a bowl, blend well and set aside. 

For the Soufflé

1. Preheat the oven to 375ºF. Bring a pot of water to boil, then reduce to simmer and cover to keep hot.

2. Rub the butter on the inside of 4 ramekins coating completely. Dust the inside of the ramekins with the sugar and set aside.

3. In a stand mixer, whisk the egg whites and the cream of tarter until frothy. Slowly add the sugar and continue beating until soft peaks are formed. Set aside.

4. In a separate mixing bowl, whisk the egg yolks to a ribbon stage, about 7 minutes on medium high. 

5. Place the cooked squash in a food processor and pulse until broken up into small uniform pieces.

6. Fold the cooked squash and the spice into the egg yolks. Remove about one-third of egg white and gently stir into egg yolk/squash mixture, then gently fold the squash mixture into the egg whites, being careful not to deflate the mixture.

7. Once well blended, pour equal amounts into each ramekin.  Clean the ramekin edges with a dry cloth or towel.

8. Place the ramekins into a baking dish and set baking dish on oven rack.  Pour the hot water around the ramekins to within 1/2-inch of the top of the ramekins.

9. Place in the oven and bake 25-30 minutes. 

10. The soufflés are done when they appear dry, but are moist with no cracks.  You may insert a kabob skewer in the center of one and it should pull out as a moist crumb with no batter. 

For the Sauce

1. While the soufflés are baking, prepare the sauce. In a saucepan, heat the maple syrup and butter until melted.

2. Slowly whisk in the brown sugar. Cook until sugar dissolves. Reserve to pour over souffl at service and for additional dressing tableside.