Via: Lauren McLean
Preheat the oven to 200°C/gas mark 6. Put the pumpkin or squash and sage leaves in a roasting tin, drizzle with the oil and roast for 25-30 minutes until tender and slightly golden. Remove the sage leaves and blitz the roasted pumpkin or squash in a food processor until smooth. Spread out the mixture on a plate to cool.
Meanwhile, brush the insides of 4 x 300ml ovenproof mugs, teacups or ramekins with the butter and sprinkle with the breadcrumbs so the insides are thoroughly coated.
Tip the cheese sauce into a large bowl. Stir in the egg yolks and cooled mashed pumpkin or squash and season generously.
In a clean bowl, whisk the egg whites until they are just holding their shape, then carefully fold into the pumpkin mixture.
Divide the mixture equally between the mugs so it comes about 2cm below the tops. Put the mugs on a baking sheet and bake in the oven for 20-25 minutes until well risen but still a bit squidgy in the centre. Serve straight away.