2 heads garlic

2 butternut squashes (about 600 g each), halved lengthwise, seeds removed (about 500 ml/2 cups flesh)

1 cup grated Gruyère

3 eggs, separated

2 green onions, chopped

¼ teaspoon ground allspice

1 pinch Salt and pepper


¼ cup stale bread, coarsely chopped

¼ cup grated Gruyère

1 tablespoon chopped flat-leaf parsley

1 green onion, chopped



1. With the rack in middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Butter a 20-cm (8-inch) square baking dish.

2. Place the squash halves, cut side down, on the baking sheet. Bake until tender, about 1 hour. Let cool. Using a spoon, scoop out the flesh. Set aside.

3. Cut the tops off the garlic heads. Wrap each head in aluminum foil. Bake with the squash for about 40 minutes. Let cool. Squeeze the cooked garlic out of the heads. Set aside.

4. In a bowl, mix together the squash purée and garlic with an electric mixer. Add the Gruyère, egg yolks, onions and allspice. Season with salt and pepper.

5. In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Using a spatula, gently fold the whites into the squash mixture.

6. Scrape the squash and egg mixture into the baking dish. Smooth the top and bake for about 30 minutes.


1. Preheat the broiler. In a bowl, combine all the ingredients. Sprinkle onto the soufflé. Broil. Serve immediately.

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