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