Acorn Squash Cheesecake Squares

Are you finally ready to eat sweets again after the holiday? These acorn squash cheesecake bars are the perfect way to use your acorn squash from the last share! You often see pumpkin cheesecake, but acorn squash can be the perfect substitute in sweet treats. If you don't know what to do with your acorn squash (or pretty much any squash), make these delicious cheesecake bars!

Acorn Squash Cheesecake Squares
Makes 16 servings

Ingredients
1 acorn squash*
1 T olive oil
1 T cinnamon
1 t nutmeg
2 1/2 C graham cracker crumbs
6 T butter, melted
4 packages (8 ounce) cream cheese, room temperature
1 1/2 C granulated sugar
4 Pat's Pastured eggs*
1 T cinnamon
1/2 t nutmeg
1/2 t ground clove
1/2 t ground ginger
1 t vanilla

Method
1. Preheat oven to 400°F
2. Cut squash in half length wise, then remove seeds and strings from insides. Drizzle with oil, cinnamon, and nutmeg. Bake face down for 30 minutes, flip and bake for another 30 minutes.* 
3. Once done baking, remove from oven and let cool. 
4. Reduce oven to 350°F. Line 13x9in baking pan with parchment paper
5. In a mixing bowl, mix graham cracker crumbs and melted butter. Press into bottom of pan
6. In a large bowl add cream cheese and sugar. Blend with electric mixer until smooth. Add eggs one at a time, blending again
7. Spread half of the cream cheese mixture on top of the graham cracker base
8. Spoon out 3/4 the squash, then mix with remaining cream cheese mixture. Add cinnamon, nutmeg, clove, ginger, and vanilla. Mix and add squash mixture to pan
9. Bake in oven for 50 minutes
10. Let sit for at least 3 hours. Cut and serve

*If you don't have time to roast your squash, try cooking it in the microwave! It only takes 15 minutes.