FREEZE AHEAD favourites

Easiest-ever squash and cheese soufflé

These twice-baked numbers are incredibly rich and easy to make.

Serves 6 • Ready in 1 hr 40 mins, plus cooling

1 butternut squash, peeled and diced
1tbsp olive oil
80g butter, plus extra for greasing
10g fresh breadcrumbs
75g plain flour
250ml whole milk
80g half Parmesan, half Cheddar mix, finely grated
4 eggs, separated

for the pickled red onion:

1 red onion, finely sliced
2tbsp red wine vinegar
1tsp caster sugar

to serve:

150ml double cream
2tsp thyme leaves
40g Parmesan cheese, grated

you will need:

6 x 9cm diameter ramekin dishes

1 Heat the oven to 200C/Gas 6. Toss the squash in the oil and roast for 40 mins. When cool, blitz into a purée. Weigh out 300g of purée and set aside.

2 For the pickled red onion, toss the onion with vinegar and sugar; set aside.

3 Melt the butter in a pan; use some to paint the ramekins and then coat in breadcrumbs. Whisk the flour into the remaining butter; season. Over a medium heat add the milk, whisking continuously until the sauce is thick. Cool for 1 min. Stir in the cheese, then allow to cool for 5 mins.

Beat the egg yolks into the cheese sauce and stir in the 300g puréed squash. Whisk the egg whites until stiff, then fold into the mixture. Divide it among the ramekins and place into a roasting tray. Surround with hot water and