1 package Trader Joe’s precut fresh butternut squash 1 package Trader Joe’s precut fresh acorn squash 1 ½ sticks butter, softened (12 Tablespoons) ¼ cup chopped fresh sage ½ cup all-purpose flour 2 teaspoons salt 1 teaspoon ground black pepper ¾ cup Trader Joe’s French fried onions Preheat oven to 350 degrees. Butter the bottom and sides of an 8 inch soufflé pan. Set aside. In a microwave-safe dish place the butternut and acorn squash. Microwave approximately 10-15 minutes, or until squash is fork-tender. Let cool. Separate the eggs and in a large bowl beat the whites until they form stiff peaks. Set aside. Put squashes, butter, sage flour, salt, pepper and egg yolks in a food processor or blender until pureed. Gently fold the squash mixture into the egg whites, (some small streaks left in are fine). Pour into the prepared soufflé pan and set in the middle rack of the oven. Bake for approximately 45 minutes to one hour, or until risen and a little jiggly in the center. Pull the rack out with the soufflé on it and sprinkle the top with the onions. Put back in the oven for about 5 minutes. Remove from the oven and serve immediately. Serves 6-8 as a side dish This is a family favorite for Thanksgiving and the holidays. A nice change from squash soup or casserole, and while the leftovers won’t have the same amount of lift, they are just as tasty.