Winter Squash Souffle - cooking recipe

Ingredients

2 lb. winter squash (any kind)
boiling salted water
salt and pepper
1/4 tsp. thyme
2 Tbsp. butter, melted
2 Tbsp. light cream
4 Tbsp. Swiss cheese
3 eggs, separated

Preparation

Peel squash; cook until soft in salted boiling water.
Remove and mash.
Mix in salt, pepper, thyme, butter, cream and cheese. Beat in egg yolks.
Beat egg whites until stiff; fold into squash. Bake in buttered 2-quart baking dish at 350\u00b0 for 20 to 30 minutes or until set and golden on top.
Serve immediately.
Serves 4.