Pumpkin soufflé with cheese and baked tomatoes

Ingredients:

Pumpkin soufflé

• 220 g butternut squash
• 3 tbsp (45 g) butter
• 3 tbsp. flour
• 1 cup semi-skimmed milk
• 1 and 1/4 cups coarsely grated cheddar
• 1 tbsp. maple syrup
• 1 teaspoon finely chopped fresh thyme
• 0.5 tsp ground nutmeg
• 3 large eggs, separate the whites from the yolks

Baked tomatoes

• 2 cups grape tomatoes
• 2 tbsp. l. olive oil
• 2 teaspoons of sugar
• 0.5 tsp coarse salt
• 1/4 tsp black pepper

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
   
   Cut the pumpkin in half lengthwise, scoop out the seeds and place it flat side down on the prepared baking sheet.
   
   Prick the pumpkin rind with a fork and bake until tender to the touch, about 35 minutes. Cool, scoop out the pulp, and puree until smooth.
2. Increase oven temperature to 200°C, grease and flour 36 mini muffin tins.
3. In a heavy-bottomed saucepan over medium heat, melt 3 tablespoons (45 g) butter, add flour and cook, stirring with a wooden spoon, for 2 minutes.
   
   Pour in the milk in a thin stream and bring to a full boil, whisking constantly until the mixture thickens, about 4 minutes. Reduce the heat to low and stir in the cheese until it melts.
4. Remove the pan from the heat and add the pumpkin, maple syrup, thyme, and nutmeg. Season with salt and pepper to taste. Stir in the egg yolks.
5. Beat the egg whites with a raised whisk until medium peaks form. Fold half of the beaten whites into the pumpkin mixture, then fold in the remaining whites.
6. Spoon or pipe the batter into the prepared pans, filling them 3/4 full. Bake for 15-18 minutes until golden brown.
7. The soufflé will fall after you remove it from the oven. Serve warm or at room temperature, topped with the roasted tomatoes.
   
   

   Baked tomatoes

   
   Preheat oven to 110°C and line a baking sheet with parchment paper.
   
   Cut the tomatoes in half and place them cut-side up (close together) on a baking sheet. Drizzle with olive oil, sprinkle with sugar, salt, and pepper, and roast until the juices have evaporated (but the tomatoes should not brown), about 75 minutes. Cool and refrigerate until ready to use.