Squash Gratin

Preparation

• Soufflé

  • With the rack in the 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.
  • Slice the top off the garlic bulbs and wrap them individually in foil. Place on the sheet. Set aside.
  • Place the squash on the same sheet, flesh side down. Bake the garlic for about 40 minutes and the squash for about 1 hour or until tender. Let cool.
  • Squeeze the flesh of the garlic out from the bulb. Set aside.
  • With a spoon, remove the flesh of the squash. Set aside.
  • In a bowl, blend the squash purée and garlic with an electric mixer. Add the Swiss cheese, egg yolks, onions and allspice. Season with salt and pepper.
  • In another bowl, whisk the egg whites with an electric mixer until stiff peaks form. With a spatula, gently fold in the squash mixture. Spread in the baking dish.
  • Bake for approximately 30 minutes. Set aside.
  • Preheat the oven to broil.

• Topping

  • In a bowl, combine all the ingredients. Sprinkle over the soufflé. Brown in the oven.
  • Serve immediately. Delicious with Chicken Colombo.