Review of last recipe (photo above) - Not the best pic as I noticed after I spooned out the dish that there's a chip on Nana Lucy's plate just from recent wear and tear (boo).  I will not be using these except for holiday/special meals as to save them from accidents (I want the set to be as intact as possible when I hand it down to my stepdaughters).  Back to the food ... it was tasty, but nothing utterly fantastic.

TODAY'S RECIPE - BUTTERNUT SQUASH CHEESECAKE
This was clipped from Bon Appetit September 1983 issue from their "ask for a restaurant's recipe" column.  I was living in Salem MA; the inquirer asked about a dessert offered from a restaurant in Newburyport MA, where I now work.  Unfortunately, the restaurant, Pottage, doesn't exist anymore.  I did google the former owners, who still live in the area and are now both realtors.  And the woman from Needham MA who asked for the recipe was a teacher at that time, but now practices law in the Syracuse NY area.  Oh, the power of Google...

Serves 10 - oven 350 degrees

1 1/2 lbs unpeeled butternut squash, cut into chunks (you need 1 cup mashed in the end)

1 1/2 cups graham cracker crumbs (about 20 crackers)
1/3 cup butter, melted
3 tbsp sugar

1 lb. cream cheese, room temperature
3/4 cup sugar
4 eggs
1/2 cup flour
1 tbsp orange liqueur
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp ground cloves

Steam squash until very tender; about 15 minutes.  Scrape out pulp and mash or puree enough to measure 1 cup.  Set aside.

Preheat oven to 350 degrees.  Blend crumbs, melted butter and 3 tbsp sugar in large bowl.  Press crumb mixture evenly onto bottom (and sides, if desired) of 8" springform pan and set aside.

Beat cheese in large bowl with electric mixer until fluffy.  At medium speed, gradually blend in squash, sugar, eggs, cream, flour, liqueur, cinnamon, ginger, salt and cloves.  Turn mixture into prepared pan. 

Set pan on baking sheet.  Bake until firm; about 1 hour.  Turn off oven, open door 2", and let cake cool in the oven for 40 minutes.  Transfer to wire rack to cool completely.  Chill thoroughly before serving.