My soufflé came out pretty good.

Standard four-egg soufflé - about a cup of minced combined shallots and onions sautéed and incorporated into the béchamel, about three cups of squash purée, around half a cup of grated baby Swiss cheese in the mixture, plus grated Parmesan to dust the pan and on top. Seasoned with a bit of nutmeg.

It had only been, oh, about 35 years since I'd made a soufflé, so I was surprised at how easy it was, and how it actually doesn't use a ton of eggs (what I hadn't thought about was that the last time I made one, I was cooking for my family of 5).

Definitely going into the regular rotation.