Butternut Squash and Sage Soufflés – La Classe de Cuisine

Ingredients

• 1 medium Butternut Squash, peeled and diced ( about 600 g or 1 1/2 lb)
• 3 garlic cloves, unpeeled
• Olive oil for roasting
• 300 ml or 11 oz whole milk
• 1/4 onion
• 1 bay leaf
• a pinch freshly grated nutmeg
• 50 g or 2 oz butter and 50 g or 2 oz flour
• 1/2 tsp mustard
• 100 g or 4 oz extra-mature cheddar, grated
• small bunch fresh sage, leaves picked and finely chopped
• 5 large free-range eggs, separated
• 300 ml or 11 oz single cream
• 80 g or 3 oz grated parmesan