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Butternut Squash Pudding Soufflé

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Ingredients

1 small (1-2 lb.) butternut squash

1 T olive oil

sea salt

2 cloves garlic, peeled

3 T unsalted butter, plus more for greasing ramekins

1 c dry breadcrumbs, finely ground

3 T cake flour

1¼ c milk or half-and-half

few sprigs thyme, plus ½ t chopped thyme

pinch cayenne

¼ t freshly grated nutmeg

freshly ground black pepper

½ c Gruyère cheese, grated

yolks from 3 eggs, lightly beaten

whites from 5 eggs

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