- For The Base:
- 200g oatcakes
- 125g butter
- For The Filling:
- 400g butternut squash, peeled and chopped
- 1tbsp olive oil
- 4 sprigs of sage
- 280g full-fat Philadelphia cream cheese
- 500g ricotta
- 4 large free-range egg yolks
- 200g feta, crumbled
- 2tbsp toasted pine nuts
You will need a 20cm loose-bottom cake tin.
- Heat the oven to 180C, gas 6. Toss the squash pieces in oil and roast for 20-25 minutes, until soft through. Add the sage leaves for the final 3 minutes, then set aside and allow to cool.
- Meanwhile, crush the oatcakes and half the crispy sage leaves with a rolling pin or in a food processor. Melt the butter, stir it into the oatcakes then press into the base of the tin. Keep in the fridge while you make the filling. Lower the oven temperature to 150C, gas
- Whisk together the cream cheese, ricotta and egg yolks, stir through the squash and feta then spoon on to the oatcake base. Bake for around 1 hour or until just set. It will still be slightly wobbly but it sets as it cools.
- Run a knife around the edge (to prevent cracking), then let it cool before leaving in the fridge overnight. Serve at room temperature with the remaining crispy sage leaves and toasted pine nuts. Tomato salad would be good side dish.