Squash Soufflé

Preheat your oven to 375°F (190°C) and grease a soufflé dish or deep baking dish with butter, then coat the inside evenly with fine dry breadcrumbs, tapping out any excess.

Cook and mash the squash until smooth, then combine the warm squash purée with butter, sour cream, sugar, salt, and black pepper in a large mixing bowl, stirring until the butter is fully melted and the mixture is well blended.

Separate the eggs, adding the yolks one at a time into the warm squash mixture and stirring vigorously after each addition to incorporate them fully.

In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff, glossy peaks form.

Gently fold one-third of the beaten egg whites into the squash base to lighten it, then carefully fold in the remaining whites in two additions, taking care not to deflate the mixture.

Pour the batter gently into the prepared soufflé dish, filling it to about three-quarters full, and smooth the top with a spatula.

Bake in the preheated oven until the soufflé is puffed, golden brown on top, and set in the center, approximately 35 to 40 minutes without opening the oven door during baking.

Remove the soufflé from the oven and serve immediately at the table, as it will begin to deflate within a few minutes of being taken from the heat.