Bake for 15-20 minutes in the small dishes and 20-25 in a larger soufflé dish. Divide the mixture amongst the four dishes or all into the one. Fold egg whites carefully into the squash mixture.
In a separate bowl, whisk egg whites until medium peaks form. If you have convection oven, use the bake setting and reduce to 375. Add in the egg yolks and beat until smooth. The best temperature for roasting vegetables is 400 degrees F. Stir in the Parmesan cheese, the squash purée, and two of the sage leaves minced. Cook on a very low heat for a further 2-3 minutes stirring to keep from getting lumpy. Let the roux cook for 1-2 minutes stirring constantly. Turn cut-side up season with salt and pepper, dot with butter, and sprinkle with brown sugar and cinnamon. Bake in preheated oven until tender, about 30 minutes. Place squash in a shallow baking pan, cut-side down. Roast for about 20 minutes, turning them once or twice so that they are slightly caramelized but do not burn. Preheat the oven to 350 degrees F (175 degrees C). Peel and chop squash into cubes (or cheat and buy already diced squash at the market!) Place in a roasting pan, drizzle olive oil over the squash, mix to coat the squash. Lay both acorn squash halves down, cut side up, on a lined baking sheet and drizzle with 2 tablespoons olive oil, 2 tablespoons unsalted butter, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. 2) Drizzle the inside of squash with coconut or olive oil and add about 1/2. (Add 1-2 minutes for a larger acorn squash. Step 5: Microwave the acorn squash 7 minutes. Step 4: Place half of the acorn squash flat side down in the bowl of water. Follow the instructions in the post to peel and remove the seeds from the butternut squash. Butter a soufflé dish or 4 small soufflé dishes. Step 3: In a shallow bowl, add an inch of water. Preheat oven to 425 degrees Fahrenheit if using convection, or 450 if using a regular oven. Preheat the oven to 450F (425 F for convection oven). Cut ¼ inch from stem end and bottom of each squash, and discard.
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