Potimarron, a.k.a. Hokkaido squash, is a winter squash with a delicate chestnut flavor. In the French word you have potiron (pumpkin) and marron (chestnut).This precious treasure is packed with pro-vitamin A and also vitamins B, C , D, E, PP, and minerals.
1-1/3 cups spelt flour
1/2 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped hazelnuts
1 pkg. (8 oz.) cream cheese, softened
(15 oz.)steamed mashed potimarron with skin or pumpkin
1 Tbsp. pumpkin pie spice (ground cinnamon,ground ginger,nutmeg,allspice)
1 teaspoon vanilla extract
Heat oven to 350°F. Line 13×9-inch pan with parchment paper. Mix spelt flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and hazelnuts.
Put aside 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture
Bake 25 min.; cool 10 min. Cool completely.
Posted by Myrtille at 5:01 PM . October 20, 2008