Winter Squash Soufflé With Dark Amber Maple Syrup & Grana Padano Cheese

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   ["ROASTING THE WINTER SQUASH METHOD: Pre-Heat Oven for 400 degrees, cut up the winter squash into 1 inch thick slices. Take the seeds out but keep the peel on. Drizzle with 1 teaspoon olive oil and let it roast. Once roasted, remove the peel and mash up the squash into pulp.

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   This can be prepared ahead.", "Place the oven rack in middle position and preheat oven to 425u00b0F. (Baking of the Souffle)", "Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes.", "Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes.", "Whisk in squash, cheese, maple syrup, salt, ground cinnamon, and freshly ground nutmeg , mix until smooth, then transfer to a large bowl and whisk in yolks.", "Beat whites with a pinch of salt & cream of tartare in another clean bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly.", "Butter the Ramekins & Spoon the souffle' mixture into Ramekins or one large Souffle' Ramekin or dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, dust lightly with freshly ground nutmeg."]

* Per serving · 4 servings · Values may vary.