Butternut Squash Cheesecake Food

BUTTERNUT SQUASH CHEESECAKE

Steps:

• In a bowl, combine the ginger snaps and butter, and press it into an oiled 9" spring form pan. Set aside.
• Heat the oven to 350 degrees F.
• Cut the butternut squash in half lengthwise and place it, skin side up, onto a baking sheet. Bake for 30 minutes, until softened.
• Scoop the flesh out into a bowl and let cool.
• Place the cooled flesh into a mesh strainer and press out as much excess moisture as possible. Weigh 15 ounces of the drained butternut squash to include in the cheese cake and puree it in a blender or food processor.
• Beat the cream cheese with the paddle attachment in the bowl of a stand mixer.
• Add the sugars and beat until smooth.
• Add the eggs and vanilla and beat on low until combined
• Stir in the butternut squash puree, flour, sour cream, spices, and salt, and beat on low until just combined.
• Pour the mixture into the prepared crust and tap the pan to remove any excess bubbles.
• Place the the foil lined pan into a larger pan, and fill the larger pan with hot water, about one inch high. Place the pan into the oven and bake for about 50 to 60 minutes, until the center is just slightly jiggly. Remove the pan from the water bath and let cool on a wire rack. Do not move the cheesecake for two hours.
• When the cheesecake has cooled completely, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
• Leftovers can be wrapped and frozen for up to one month.

BUTTERNUT CHEESECAKE WITH GREEK YOGURT (LOWFAT, LOW SUGAR)

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese is still cold, microwave it for 15-20 seconds or so to soften it.
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Add vanilla, beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
• Add butternut squash; beat just until incorporated and smooth.
• Spray baking pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 35 to 40 minutes, or until center is almost set (the center should jiggle slightly when pan is gently shaken). If you are using a springform pan, adjust baking time accordingly.
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: I tried adding a couple tablespoons of almond milk to the mashed butternut squash and mixing in well. I think the cake came out even a bit lighter in texture. If you try this, be careful not to use too much almond milk because it would make the butternut too runny.

BUTTERNUT SQUASH CAKES

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
• Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
• Top with sour cream and pumpkin seeds before serving.

BUTTERNUT SQUASH CHEESECAKE BARS (GLUTEN-FREE)

Steps:

• Steam diced butternut squash until soft.
• Preheat oven to 300ºF.
• In a small bowl, combine graham cracker crumbs with melted butter.
• Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
• In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
• Beat in eggs, one at a time, until the eggs are blended.
• Add steamed butternut squash and pumpkin pie spice and beat again until blended.
• Transfer the mixture to the pan and bake in the oven for 45 minutes.
• Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
• When the cheesecake has cooled down, refrigerate for a few hours or overnight.
• Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
• Serve with nuts and whipped cream (optional).

"PUMPKIN PIE" CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Make the filling: Cut squash in half lengthwise; remove seeds, and reserve for another use. Place squash, cut sides down, on a baking sheet lined with buttered parchment paper. Bake until tender, about 45 minutes. Transfer sheet to a wire rack; let cool.
• Make the crust: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes and up to 1 day.
• On a lightly floured surface, roll dough into a 10-inch circle, a scant 1/4 inch thick. Fit into bottom of a 10-inch springform pan. Freeze 15 minutes. Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
• Scoop squash flesh into the bowl of a food processor; process until pureed. Transfer 1 cup puree to a medium bowl; reserve remainder for another use. Stir in cinnamon, allspice, nutmeg, and ginger.
• Wrap exterior of springform pan (including base) in 2 layers of foil. Butter sides of pan; set aside. Put cream cheese into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until fluffy. Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt. Mix in eggs, 1 at a time, until just combined; do not overmix.
• Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Drop dollops of squash-cream cheese mixture on top. Gently swirl with a butter knife.
• Set pan in a large, shallow roasting pan. Transfer to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake. Bake until cake is set but still slightly wobbly in center, 50 to 60 minutes. Turn off oven; let stand in oven with door slightly ajar 1 hour. Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight. Run a knife around sides of cake; unmold.