Cheese And Squash Soufflés

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1 tablespoon butter

3 cups (1-inch) cubed sweet dumpling squash (about 2 medium squashes)

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh thyme

1 shallot, peeled and cut into 6 wedges

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 (1-ounce) slice French bread

Cooking spray

1 1/2 ounces all-purpose flour (about 1/3 cup)

1 cup fat-free milk

3/4 cup (3 ounces) shredded Gruyère cheese

3 tablespoons grated fresh Parmigiano-Reggiano cheese

3 large egg yolks

6 large egg whites

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