Savoury Squash Bake√

1 1/2 cup cooked butternut or acorn squash
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons Parmesan cheese (or any other very finely grated cheese)
2 tablespoons sour cream (or cream)
1 egg
2 tablespoon fine dry bread crumbs (I make them from freshly made bread - drying slices in the oven for 10 minutes or so before 'crumbing' it in the blender)

Combine all ingredients in the food processor or blender.
Bake at 350 degrees for 35 to 45 minutes - until nicely risen and beginning to brown on top.
This is almost a souffle - I guess if you were to add another egg and separate them, adding the yolks to the squash mixture, then whipping the whites and folding them in then bake it would be more of a proper souffle! I have made this many times now - once time I added peas for a bit of color and interest, another time corn and two times I added cranberries. Adding them uncooked gives this simple and rather plain dish a whole new dimension of texture and bursts of taste. It's a perfect accompaniment to turkey or chicken.