Butternut Squash Souffle
1/2 butternut squash, peeled and roasted (for instructions go here)
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup sugar, plus extra for dusting the ramekins
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Splash of vanilla extract
Preheat oven to 375 degrees, making sure the rack is near the bottom.
Place a baking sheet in the oven.
Butter your ramekins and dust the insides and rims with sugar.
Carefully scoop your mixture into the ramekins up to the rims.
They should rise, but with firm tops and jiggly centers.