Goats Chees Butternut Squash and Thyme Souffle Recipe

How to make it

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• Preheat the oven to 200c.
• Place the unpeeled chunks of Squash on a roasting sheet, drizzle with a little olive oil and sprinkle with Thyme leaves. Roast until a knife point pierces the flesh easily (about half an hour). Leave to cool.
• Meanwhile, infuse the milk with a sprig of Thyme (bring up to boiling point, turn off and let steep).
• Turn the oven up to 220c.
• Butter a 2 Pint Souffle Dish (or 4 small Ramekins). Mix the Dried Thyme with the Breadcrumbs, and dust the buttered the Souffle Dish with the mixture. Discard any unstuck crumbs.
• In a medium sized saucepan, melt together the butter and flour until it has formed a golden smooth paste. Pour over the infused milk and whisk like the fury until it thickens. Crumble over the Goats Cheese and remaining Thyme leaves (discarding stems). Taste for seasoning. Turn heat down to very low.
• Remove the papery skin from the Squash and weigh out 400g. You can serve the rest on the side. Mash in a bowl then stir into the cheese/Thyme sauce. It will turn a beautiful pale peach colour, flecked with tiny green dots of Thyme.
• Remove from the heat and beat in the Egg Yolks. Leave to cool to room temperature.
• Whisk the egg whites in a grease-free bowl until softly peaking.
• Gently fold into the cheese sauce until thoroughly amalgamated, then pour into the prepared Ramekin(s).
• Bake for 15 minutes (small Ramekins) to 20 minutes (large dish).
• Serve immediately with a salad and the remaining roast squash.