Butternut Squash Souffles

Ingredients:

·         Olive Oil cooking spray

·         1 ¼ pound peeled and chopped butternut squash (1 ½ inch chunks)

·         1 tsp. olive oil

·         1 large leek, thinly sliced, light green part only (about ¾ cup)

·         2 cloves garlic, minced

·         ¼ cup unsweetened plain almond milk

·         2 large eggs, separated and divided

·         ½ tsp ground nutmeg

·         ¼ tsp sea salt

·         ¼ tsp fresh ground pepper

·         2 oz. grated Gruyere cheese (about ½ cup)

Instructions:

1.  Preheat oven to 350°F.  Place 8 6-to 8 oz. ramekins on a rimmed baking sheet and mist with cooking spray.
2. Fill a large saucepan with 2 inches of water and fit with a steam basket.  Add squash to basket.  Bring to a boil, cover, reduce heat to medium and steam for about 20 minutes, until very tender.  Drain and cool for 15 minutes.   
3.  Meanwhile, in a nonstick skillet on medium, heat oil.  Add leek and 1 tbsp water.  Reduce heat to low and sauté for 10 minutes, until golden and soft.  Add garlic and sauté for 1 to 2 more minutes until garlic is lightly browned.  Remove from heat. 
4.  In a large bowl, add squash, leek mixture, milk, egg yolks, nutmeg, salt and pepper.  Beat with an electric hand mixer on medium speed until well combined, about 2 minutes.  Stir in cheese and set aside.  
5.  To a separate large bowl, add egg whites and beat on high with electric hand mixer until opaque and stiff, about 2 to 3 minutes.  Fold egg whites into squash mixture.  Divide among ramekins and bake for 35 to 40 minutes until puffed and set.