Squash cheesecake

This is one of my favorite fall desserts: creamy like cheesecake, with the cozy flavor of pumpkin pie. Winter squash adds natural sweetness and beta-carotene, and the crust is just nuts and dates.

Ingredients:

• 1 cup walnuts or pecans
• 6 soft Medjool dates, pitted
• 16 ounces cream cheese, softened
• 1 cup pureed cooked butternut squash (or canned pumpkin)
• 1/3 cup maple syrup
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 teaspoons pumpkin pie spice or cinnamon
• Pinch of sea salt

Preparation:

• Preheat the oven to 325°F.
• Pulse the nuts and dates in a food processor until they stick together, then press into the bottom of a 9-inch pie plate.
• Beat the cream cheese until smooth, then mix in the squash, maple syrup, vanilla, spice and salt.
• Add the eggs one at a time, mixing on low just until combined.
• Pour over the crust and bake 40–50 minutes, until the edges are set and the center still jiggles slightly.
• Cool, then chill at least 4 hours before slicing.