Squash cheese cake with mascarpone and roasted walnuts

Ingredients

• 300g squash
• 30g roasted walnuts to sprinkle

From the cupboard

• 250g mascarpone
• 4 eggs
• 120g sugar
• 250g digestives
• 100g butter
• Double cream for decoration

Instructions

1. Bake the squash with a little bit of salt. When cooked blend it with hand blender
2. Add the mascarpone, sugar and eggs into the squash mixture and keep blending.
3. To make the base, melt the butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
4. When the base is ready pour over the squash mixture and bake at 160 degrees for 35-40 min.
5. Sprinkle the cake with roasted walnuts and serve with drizzle of double cream