Miso glazed roast squash & cheddar cheesecake


Savoury Squash Cheesecake with Oat and Pea base


A delicious recipe from our next door neighbours, conscious caterer’s the Kitchen Table, with a Grown in Totnes oat & pea base.

Keep an eye out for variations on their savoury cheesecakes on their lunchtime menu served from their unit in Burke Road, Totnes Industrial estate.


For the topping
500g local, preferably organic squash
2tbs Tideford Organics brown rice miso
1tsp oil
1 tsp hot water
1 tsp white wine vinegar
50g grated cheddar
For the base
150g Grown in Totnes oats
130g pea flour
40g roasted pumpkin seeds
20g grated cheddar
150g butter
For the cheesecake
800g organic curd cheese
150g creme fraiche
140g grated cheddar
5 eggs
salt and pepper


Greaseproof a cake tin and grease the sides. ‘Breadcrumb’ the oats, pea flour, butter & seeds. Press into the cake tin and refrigerate for 30 mins or so. Then bake until crispy (about 20 minutes). Meanwhile, cube the squash and roast with some oil and seasoning. Mix the miso with water, oil & vinegar and after 10-15 minutes of roasting, drizzle the squash with the miso glaze. Roast for a further 15-20 minutes. Meanwhile, whip the curd, creme fraiche, cheese & eggs.
Halve the squash quantity and lightly mash half. Add this to the cheese mix and empty onto the base. Wrap the bottom of the tin with foil and place in a roasting tin with some water in. Sprinkle the top of the cheesecake with the rest of the squash and cheese and bake in a medium oven for 45-60 minutes. Leave to cool completely before slicing. Delicious with fresh, seasonal salads.

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