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Place squash pieces in a roasting pan and bake in the oven at medium temperature until soft.
Puree squash with a fork or a potato masher.
Melt butter in a medium size pan over medium heat. Add flour, gradually and stir vigorously to prevent lumps from forming.
Continue stirring and gradually add milk. Bring to a boil and continue stirring until mixture thickens. Remove from the heat and cool for 5 minutes. Whisk egg yolks lightly and stir into sauce. Add squash puree and grated parmesan cheese. Season with salt, pepper and nutmeg.
Whip egg whites until thick and fold into squash mixture. Butter bottom and sides of a oven proof mold and sprinkle with breadcrumbs.
Pour preparation into mold and bake in preheated oven to 350ºF (180ºC) for 40 – 45 minutes or until soufflé is set. Remove from the oven and serve immediately.
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