One squash, cut in half seeds removed
6 cloves garlic, peeled
3 branches fresh thyme, leaves only
3 tbsp. organic canola oil
sea salt and freshly milled black pepper to taste
2 tbsp. unsalted butter, melted
8 oz. soft goat cheese, such as Floralpe Micha
2 large eggs and one egg yolk
2 tbsp. all purpose flour

pre heat the oven to 400 degrees
toss the squash with the oil, thyme and salt and pepper, place on a baking sheet hollow side up and place the garlic cloves in the cavity of the squash
place the squash in the oven and bake until soft approx. 30-40 minutes
remove from the oven and allow to cool
scoop the squash pulp from the skin and reserve with the garlic cloves
butter a 12 cup muffin tin and reserve
place the squash, garlic, goat cheese, flour and salt and pepper in the work bowl of a food processor and process until smooth
add the eggs and process for one minute
divide the mixture between the muffin tins and bake for 30 minute at 375 degrees
remove the muffin tins from the oven and allow to cool for 30 minutes
remove the souffles from the tin and place on a clean dish, if reheating the next day refrigerate until needed