Preheat oven to 350°F and grease three 10 fl. oz. ramekins or souffle pans. Place on a baking sheet.
In a large bowl, stir together egg yolks, squash puree, melted butter, asiago cheese, salt, black pepper, vanilla paste, and lemon extract. Set aside.
In the bowl of your stand mixer, whip egg whites until stiff peaks form. Gently fold egg whites into the squash mixture until no white streaks remain.
Divide batter among prepared dishes.
Bake for 35-40 minutes, until puffed and tops are browned.
They will deflate once removed from the oven, so serve immediately.
Recipe by Stetted
Preheat oven to 180°C and grease three 300 ml ramekins or souffle pans. Place on a baking sheet.
In a large bowl, stir together egg yolks, squash puree, melted butter, asiago cheese, salt, black pepper, vanilla paste, and lemon extract. Set aside.
In the bowl of your stand mixer, whip egg whites until stiff peaks form. Gently fold egg whites into the squash mixture until no white streaks remain.
Divide batter among prepared dishes.
Bake for 35-40 minutes, until puffed and tops are browned.
They will deflate once removed from the oven, so serve immediately.
Recipe by Stetted