2 bulbs of garlic. whole

2 butternut squash, about 600g each, cut in half lengthwise and seeded

1 cup (250 ml) grated Gruyère cheese

3 eggs, separated

2 green onions, finely chopped

1/4 teaspoon (1 ml) ground Allspice

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper. Butter a 20-cm (8-inch) square baking dish.

Slice the top off the garlic bulbs and wrap them individually in foil. Place on the sheet. Set aside.

Place the squash on the same sheet, flesh side down. Bake the garlic for about 40 minutes and the squash for about 1 hour or until tender. Let cool.

Squeeze the flesh of the garlic out from the bulb. Set aside.

With a spoon, remove the flesh of the squash. Set aside.

In a bowl, blend the squash purée and garlic with an electric mixer. Add the Swiss cheese, egg yolks, onions and allspice. Season with salt and pepper.

In another bowl, whisk the egg whites with an electric mixer until stiff peaks form. With a spatula, gently fold in the squash mixture. Spread in the baking dish.

Bake for approximately 30 minutes. Set aside.

Preheat the oven to broil.

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