Ingredients

Squash and Cheddar Souffles 1/2 lb. butternut squash 3 tbsp unsalted butter 3 tbsp all-purpose flour 1 cup 2% milk 1 1/4 cups coarsely grated Cheddar cheese 1 tbsp maple syrup 1 tsp finely chopped fresh thyme 1/2 tsp ground nutmeg salt and pepper 3 x large eggs, separated Oven Roasted Tomatoes 1 pt ripe grape tomatoes 2 tbsp olive oil 2 tsp sugar 1/2 tsp coarse salt 1/4 tsp black pepper

Description

Squash And Cheddar SoufflesPreheat Oven To 375 F And Line A Baking Tray With Parchment Paper. Cut Squash In Half, Lengthwise, Scoop Out Seeds, And Place, Flat Side-down On Prepared Tray. Poke Holes Into Skin Of Squash With A Fork And Bake Until Tender To

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