Instructions: In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix until well blended. Stir in sausage. Cool for 10 minutes. In a small mixing bowl, beat egg whites until stiff peaks form; fold into squash mixture. Pour into a greased and floured 2-qt. baking dish. Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Garnish with thyme if desired.

Yield: 4-6 servings.

NOTES : "Any brunch is extra-special when this hearty souffle is included.

The thyme and sausage are perfect complements to the delicately sweet butternut squash."-Betty Humiston, Greenwich, New York

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