-
1
Preheat the oven to 375F.
-
2
Butter 4 12-ounce ramekins, and line the bottoms and sides with parchment paper.
-
3
Dust with flour; tap out excess.
-
4
In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer.
-
5
Remove from heat; let stand, covered, 10 minutes.
-
6
Strain through a fine sieve into a small bowl.
-
7
Cover, and keep warm.
-
8
In a medium saucepan, melt the butter over medium heat.
-
9
Add the shallots; cook, stirring, until softened, about 3 minutes.
-
10
Add the flour, and cook, stirring, 3 minutes more.
-
11
Whisking, add the hot half-and-half in a slow stream; cook, whisking, until the mixture has thickened, about 2 minutes.
-
12
Place the mixture in the bowl of an electric mixer fitted with the paddle attachment.
-
13
Beat in the squash puree, then the egg yolks and marjoram.
-
14
Season with salt and pepper, and fold in the cheese.
-
15
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.
-
16
Gently fold into the squash mixture in 3 additions.
-
17
Spoon the batter into the ramekins.
-
18
Bake until the souffles stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes.
-
19
Serve.
