Preheat oven to 400F.

Peel the butternut squash with a vegetable peeler. Remove seeds and cut into ½ chunks and place onto baking sheet. Drizzle and toss squash in vegetable oil

Roast squash chunks for 30 minutes.

Turn or toss the squash chunks on pan, rotate and roast for additional 30 minutes or until squash is fork tender. Set aside to cool slightly

Butter souffle ramekins or souffle dish and set aside.

Preheat the oven to 425F

In a medium to large bowl, beat the egg whites into soft peaks. Add cream of tartar and beat to stiff peaks. Set aside.

In a large bowl, beat butternut squash with same beaters from an electric mixer and run on low to low-medium speed until the squash is mashed.

Add souffle batter ingredients to the mashed butternut squash and mix on medium speed until thoroughly mixed.

Fold in the airy peaked egg whites until small streaks can be seen

Spoon into ramekin dishes or souffle dish and place in 13 x9 pan. Add room temperature water to the pan until ½” to 1” high up the dishes.

Place into the oven to bake until 20-25 minutes until set.

Serve immediately.