1 cup roasted and pureed (fork-mashed) butternut squash
freshly ground black pepper and a pinch of salt
Preheat oven to 350.
Lightly wipe 15 mini muffin cups with olive or canola oil; set aside.
Whisk eggs in a medium bowl; add squash puree, cinnamon, salt, and pepper. Whisk again until the mixture is smooth.
Spoon or pour souffle batter carefully into the prepared muffin tin.
Bake 15 minutes, or until centers have puffed up and set.
Note:The souffles will flatten slightly upon cooling.