Butternut squash soufflé

1. Heat the oven to 180 ̊C.
2. Using the butter and crushed shaved parmesan, grease and dust the ramekin moulds for the soufflé.
3. Heat the butter in a saucepan until melted and then add the flour and cook out the flour until you have smooth paste.
4. Heat your milk in a separate saucepan then gradually add to the roux mixture whisking or stirring all the time until all the milk has been added.
5. You should have a smooth sauce base - add the dijon mustard and season to taste.
6. Remove from the heat and add the butternut squash purée and the egg yolks combining it all together.
7. In a clean mixing bowl whisk the egg whites to form stiff peaks and add the lemon juice and whisk again.
8. Whisk 1/3 of the egg whites into the soufflé base - now carefully fold in the remaining egg whites - adjust the seasoning if needed.
9. Fill the ramekin moulds with the soufflé mix and smooth off with a pallet knife - using your thumb create a grove around the rim of the ramekin.
10. Place in a hot oven for 20 minutes until golden brown and well risen - serve at once.

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