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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