INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees.  In a mixing bowl, combine the cookie
crust and the melted butter  together. Blend the mixture thoroughly.
Press the mixture evenly and  firmly on the bottom and sides of a 1/2
sheet pan. Place the pan in  the oven and bake for about 10 minutes.
Remove from the oven and cool.  In a mixing bowl, whisk 4 eggs, brown
sugar, cane syrup salt,  cinnamon, nutmeg, and ginger together. Add 1
1/2 cups of the cream  and 1 teaspoon vanilla to the mixture and mix
well. In a small mixing  bowl, mash the squash with 1/2 cup of the
cream. Mash the mixture  until smooth. Whisk the squash mixture into
the egg mixture and blend  until smooth. Fold in the chocolate pieces.
In another mixing bowl, whisk the cream cheese until smooth. Add the
remaining 2 eggs, cream, vanilla, sugar and lemon juice. Whisk until
smooth. Pour the squash mixture over the prepared crust. In a steady
stream, pour the cream cheese mixture all over the squash mixture.
Drag a knife from one side of the pan to the other a couple of times
to incorporate the two mixtures together. Place the pan in the oven
and bake for about 30 to 35 minutes or until the center is set.  Remove
the pan from the oven and cool completely. Slice into 2-inch  bars.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-10-1997  Recipe by: Emeril Lagasse

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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 70.8mg
Sodium: 35mg
Potassium: 36mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 8.4g
Protein: 1.8g