@@keithwilson6060 It's a decent size, though only a few vines had a lot on them. A lot of zucs, too. Tomato season was intense...tomato everything for weeks. 😂
They do take up a lot of room, so we used cattle panels from Tractor Supply that we curved into an arch. The vines climb the trellis and are cleaner(not on the soil) and take about 1/3 the space.
A long time ago, I decided I liked the taste of butternut squash the best! For many years, I have used butternut squash to make my "pumpkin" pies, bread, cheescake, butter" I'm always told "this is the best I've ever had" Sometimes I tell them, sometimes I don't ;-) Glad I'm not the only one who does this
“If you’re buying the canned stuff, though, you’re probably getting Dickinson squash. This strain closely resembles butternut, and was specially developed for Libby’s. It accounts for 85% of all canned pumpkin sold in the United States.”
I made Chef Johns Butternut Cordon Bleu and I also made butternut soufflé with candied pecan crust for thanksgiving this year. My son loves my sweet potato casserole and refused to believe me that it was squash! I also made a butternut squash dump cake for desert. I’ll make butternut hash with eggs for breakfast tomorrow. I love the versatility of this squash. Now I’ve got to make the cheesecake!!!!! Thanks Chef!!
I made this today exactly as directed. It was so heavenly good. My husband is on a soft food diet and it was such a treat. The carmelized squash gave it a really great depth of flavor.
You should make a gingersnap crust with this. My sister makes a very mild pumpkin cheesecake with the gingersnap crust and is my favorite Thanksgiving dessert.
Mine definitely puffed up and got dark with huge cracks. Can't wait to try it tomorrow. Also I got a lot of the squash juices on my fingers while I was peeling it and could not believe how sweet it was. I had to remind myself that I hadn't even added the maple syrup yet. edit: it was delicious and my family was shocked that I MADE it and it wasn't something I bought.
Thank you so much for your help and advice, I really appreciate your job. I wish you happiness and peace under the sky of prosperity. All the best. Take care and have a good time
I'm thinking maybe pouring a brown butter softball caramel on top with some candied walnuts to hide those cracks 😉 definitely want to try this for Thanksgiving this year
If you put the baking paper on top of the plate and close the rim afterwards ... it covers the bottom and is secured. The paper that looks out can be cut afterwards if used with high temps. Now watching the rest of the video ... :-)
Yummy! My Mother used to use butternut squash instead of pumpkin in all her holiday baking. I have never tried it with a sprinkle of cayenne though. My brain can’t get round that thought lol. But thank you for sharing your lovely recipe.
I think those berries are some variant of sea buckthorn or maybe rowan berries. Sea buckthorn is edible raw, rowan is not (though the astringency would put you off before you ate enough to get poisoned) but is safe to eat when properly cooked. Both make very good jams/jellies.
Thank you Chef John. I made this for Thanksgiving dessert and it was a raging hit! I did however include a pie crust to have a different texture to the pie.
@@1BigDoodle good morning beautiful I’m Martin nice to meet you. You’ve got a beautiful smile and I must say you look amazing if you don’t mind me asking beautiful where are you from?
Now I'm just sharing your videos so people can hear the cadence of your video voice. :-) This is how I always remembered you, even before I started cooking in earnest.
Hi Chef John. Thank you for the chat, even though it didn’t have any sound. We all had a wonderful chat with each other. I want you to know that I made this recipe and it turned out wonderful. My doubting hubby couldn’t believe that this recipe was made with squash. and he was very skeptical it would taste good. It did. What a nice recipe. Thank you for the work you put into this. I know it must be a challenge to come up with something new twice a week. We love you and never give up!
Just wanted to let you know that when I printed the formatted recipe, the page break (2 pages long) obliterated Step 5. I had to adjust print size and layout to get the page break to break between steps. Just a heads up! Really enjoy your channel.
Got some pumpkin cheesecake from a neighbor one year, and tried making it myself after that. I am a big fan of the squash cheesecake. Forget regular pumpkin pie. Never again. There are wonderful alternate types of pumpkin available these days that are much tastier eating, easily as good as butternut squash. I like the baked flavor and the dryness, but I find the oven uses too much energy unless you have a smallish air fryer/convected oven, maybe. I steam in the instant pot and then you can cook out some of the moisture and caramelize mushed up pumpkin/squash in a pot stirring constantly for a bit. Interesting that you have no crust here: a perfect candidate for a gluten free version.
I have made this TWICE since this video came out. It is actually incredible. Personally, the cheesecake-y flavor is quite mild and it feels closer to a pumpkin pie, which makes me think... is this a cake or a pie? 🤔 haha The first time I made it, I kid you not, the four friends I shared it with loved it so much that they demanded the recipe then EACH made it individually. So what are you waiting for!? Go bake it!
Can a cheesecake really be called a cheesecake if it doesn't have some cracks? You know, kind of like how it's only called champaign when made in a certain part of France, otherwise it's just sparking wine...
Definitely the most consistent both in terms of quality and quantity of uploads. Theres also something really comforting about the cadence of his narration. The recipe write-ups linked in the description are the cherry on top.
I accidentally grew a butternut squash plant, and now I have like a dozen giant butternut squash that I’ve been debating what to do about. This is going first o. The list for thanksgiving!
There are recipes out there for making a pizza crust out of butternut/winter/long neck squash and almond flour. It's pretty good! I like to cover half of it with hummus and half with pizza sauce, then whatever veggies I have that are edging into 'not spoiled yet, but check again in an hour' territory. I get my stuff cheap at a farmers market, but it runs about five bucks a sheet.
The very first pumpkin/squash cheesecake I ever ate was Paul Prudhomme. I think it had gobs of candied pecans. mail order. it was a blast to my tastebuds back in the '80s. I think your lighter version might be good.
Thanks to Michele for overseeing the food safety regulations.
10 หลายเดือนก่อน +3
This is quite close to Bravetart's souffled cheesecake with pumpkin variation, which is my all time favorite cheesecake, but with somewhat less fuss. Highly recommended, I'll have to make this soon!
![[TH] FS vs BME - VCT Ascension Pacific - Lower Bracket Final](http://i.ytimg.com/vi/wnygqsR2Fig/mqdefault.jpg)
My mom's garden produced SO many butternut squashes this year, so this recipe idea comes at a great time. Thanks, chef!
Butternut vines take sooo much space, tho. Does she have a big garden?
@@keithwilson6060 It's a decent size, though only a few vines had a lot on them. A lot of zucs, too. Tomato season was intense...tomato everything for weeks. 😂
They do take up a lot of room, so we used cattle panels from Tractor Supply that we curved into an arch. The vines climb the trellis and are cleaner(not on the soil) and take about 1/3 the space.
Please try using it for Brian Lagerstorm's pumpkin pie, I did and had to make it time after time so I never run out 😮
@@Starlysh hello 👋🏻
"Do not put poisonous stuff on your cheesecake" Ok, duly noted.
This was the thing that I laughed out loud at. Never heard his wife call him out like that lol
It’s a good thing because I was just about to make a battery acid cheesecake
🤣🤣🤣🤣🤣🤣🤣
Whew!! Just in time! @@FearlessFryer
Sage advice.
A long time ago, I decided I liked the taste of butternut squash the best!
For many years, I have used butternut squash to make my "pumpkin" pies, bread, cheescake, butter"
I'm always told "this is the best I've ever had"
Sometimes I tell them, sometimes I don't ;-)
Glad I'm not the only one who does this
“If you’re buying the canned stuff, though, you’re probably getting Dickinson squash. This strain closely resembles butternut, and was specially developed for Libby’s. It accounts for 85% of all canned pumpkin sold in the United States.”
I'm allergic to pumpkins, so I eat sweet potato pies and love them, so I think this would be wonderful!
I love butternut squash too. All squash really. Butternut squash ravioli makes me want to roll around on the floor! 😂
I made Chef Johns Butternut Cordon Bleu and I also made butternut soufflé with candied pecan crust for thanksgiving this year. My son loves my sweet potato casserole and refused to believe me that it was squash! I also made a butternut squash dump cake for desert. I’ll make butternut hash with eggs for breakfast tomorrow. I love the versatility of this squash. Now I’ve got to make the cheesecake!!!!! Thanks Chef!!
@@kbc163😂😂
I made this today exactly as directed. It was so heavenly good. My husband is on a soft food diet and it was such a treat. The carmelized squash gave it a really great depth of flavor.
“If they care about cracks, stop serving them cheese cake” I just love the humor
You should make a gingersnap crust with this. My sister makes a very mild pumpkin cheesecake with the gingersnap crust and is my favorite Thanksgiving dessert.
His 10 year old pumpkin cheesecake video has a ginger snap crust. Would be hilarious if that was the same recipe.
@rickyspanish492 YesI, that would be funny. Lol.
I was just about to say the same thing! I usually make a gingersnap crust with my pumpkin Cheesecake.
All hail to the Chef
I just said out loud, “OMG chef John’s holiday pie this year is butternut squash cheesecake!”
And my wife went “mmm!” From across the house
God Bless Chef John 🙏🍰🍰🍰
God Bless President Trump 🙏🇺🇸
@@JimboJones99 hell yeah that’s what I’m saying!
I've been looking for a recipe for butternut squash cracked cheesecake for the longest time.
Mine definitely puffed up and got dark with huge cracks. Can't wait to try it tomorrow. Also I got a lot of the squash juices on my fingers while I was peeling it and could not believe how sweet it was. I had to remind myself that I hadn't even added the maple syrup yet.
edit: it was delicious and my family was shocked that I MADE it and it wasn't something I bought.
This looks like the perfect thing for the lonely butternut squash I've got hanging out in the pantry!
My husband adores butternut squash! This is now on my radar for the holidays. Thank you, Chef John!
Cayenne on a cheesecake? John, you mad lad! I love it!
My father would make pumpkin pie with butternut squash that he grew. So I guess it was a butternut squash pie.
You Dad is a trail blazer😊
Thank you so much for your help and advice,
I really appreciate your job. I wish you happiness and peace under the sky of prosperity. All the best.
Take care and have a good time
7:26 good tip. I have to make a note of that
Yes, just what ive been looking for in my holiday deserts, VEGETABLES!
I kid, looks great!
00:07: This is a wonderful idea! Not eating sweets, but love the idea😊
Butternut squash is best accompanied by butter and brown sugar, so a brown sugar and butter glaze would be absolutely perfect.
awesome
I love Chef John ❤
Ty for what you do chef 🤤
I'm thinking maybe pouring a brown butter softball caramel on top with some candied walnuts to hide those cracks 😉 definitely want to try this for Thanksgiving this year
Oh my goodness! That's crazy that I was thinking about brown butter too!
Yes!!! As usual, well done!
Chef has gone into Mad Lad territory with this recipe!
If you put the baking paper on top of the plate and close the rim afterwards ... it covers the bottom and is secured. The paper that looks out can be cut afterwards if used with high temps.
Now watching the rest of the video ... :-)
OOOHHHH YES I USE THIS TRICK *ALL THE TIME* 👍🏻🤩
Wish I'd known about it in my twenties, LOL 😂
No way.
My two favorite things turned into one?! I'm there!
this looks decadent, even with suspicious maybe-poisonous berry garnish
Pyracantha berries are poisonous lol. As soon as you put them on, I recognized them.
Yummy! My Mother used to use butternut squash instead of pumpkin in all her holiday baking. I have never tried it with a sprinkle of cayenne though. My brain can’t get round that thought lol. But thank you for sharing your lovely recipe.
My family as well 😊
I actually went YESSSSSSSSSS outloud when he put the cayenne. It's SO Chef John! :)
I think those berries are some variant of sea buckthorn or maybe rowan berries. Sea buckthorn is edible raw, rowan is not (though the astringency would put you off before you ate enough to get poisoned) but is safe to eat when properly cooked. Both make very good jams/jellies.
If you love pastries and custards, you know that Basque tarts are the best tarts. Well done.
From my people.
Thank you Chef John. I made this for Thanksgiving dessert and it was a raging hit! I did however include a pie crust to have a different texture to the pie.
Use to eat butternut squash pie (like sweet potato pie). Tainted me for life. Super tasty.
ayo, 100th like! Love your channel and this looks delish!
Thank you!! ❤
Hi there 👋🏻 happy thanksgiving 😊 how are you hope you’re having a wonderful day 🙌❤️
YUM…finally something FABULAUS with butternut squash😂
Hi there how are you? Hope you’re having an amazing day
@@AndreassMartin-ju4qv 🙌
@@1BigDoodle good morning beautiful I’m Martin nice to meet you. You’ve got a beautiful smile and I must say you look amazing if you don’t mind me asking beautiful where are you from?
@@1BigDoodle Hi there
@@1BigDoodle happy thanksgiving wishing you and your family a wonderful thanksgiving 🙌🙌❤️
I think those are scarlet firethorn, not poison but probably still only appropriate to look pretty
I love it a touch of white sugar......... , you are the best!
Thats the one recipe I did not expect cayenne in.
I wouldn't have ever thunk of this idee'er lol.... I love butternut casserole, and cheesecake now 2gthr.... ummm yummy
Hello 👋🏻
Now I'm just sharing your videos so people can hear the cadence of your video voice. :-) This is how I always remembered you, even before I started cooking in earnest.
Hahaha it had to have cayenne at some point. Loved this, chef John!
You are a food wizard 🧙♀️
Poison is just a little extra spice for those who want each slice to be exciting
definitely trying this one. it looks so delish!
Yummy.
I'm feeling like this would be even better with some coconut mixed in
Hi Chef John. Thank you for the chat, even though it didn’t have any sound. We all had a wonderful chat with each other. I want you to know that I made this recipe and it turned out wonderful. My doubting hubby couldn’t believe that this recipe was made with squash. and he was very skeptical it would taste good. It did. What a nice recipe. Thank you for the work you put into this. I know it must be a challenge to come up with something new twice a week. We love you and never give up!
Seriously?! You ate almost the entire slice while we watched! It's almost 10 pm; how am I supposed to go to sleep now? LOL
I think you should put pumpkin pie on top of the cheesecake 😋
My dream dessert ❤❤
And pumpkin bars under🤔
Of course he added cayenne at the end it’s Chef John
Yeah he did how are you? Hope you’re having an amazing day 😊
Hi there 👋🏻 happy thanksgiving 😊 how are you hope you’re having a wonderful day 🙌❤️
Love the cayenne pepper! 😂
Cool
Try coconut flour instead of all purpose flour. It may help reduce or eliminate the cracks.
Just wanted to let you know that when I printed the formatted recipe, the page break (2 pages long) obliterated Step 5. I had to adjust print size and layout to get the page break to break between steps. Just a heads up! Really enjoy your channel.
And when I cooked mine, it did puff up and turn dark brown - so glad you said that you expected that to happen!
how did you remove the parchment paper from the bottom of the cheesecake?
I just put mine in the oven! 😃
Any corners to cut on the 5h40m total time on this badboy?
Thank goodness for Michelle 😂
I love watching them both though how are you doing today? Hope you’re having an amazing day
Hi there 👋🏻 happy thanksgiving 😊 how are you hope you’re having a wonderful day 🙌❤️
lmao you knew a shake of cayenne had to show up at some point
Hello 👋🏻 how are you doing today? Hope you’re having a wonderful day 😊
Hi there 👋🏻 happy thanksgiving 😊 how are you hope you’re having a wonderful day 🙌❤️
“I’m pretty sure those are poisonous” ☠️
can you do the same with hokkaido?
Got some pumpkin cheesecake from a neighbor one year, and tried making it myself after that. I am a big fan of the squash cheesecake. Forget regular pumpkin pie. Never again. There are wonderful alternate types of pumpkin available these days that are much tastier eating, easily as good as butternut squash. I like the baked flavor and the dryness, but I find the oven uses too much energy unless you have a smallish air fryer/convected oven, maybe. I steam in the instant pot and then you can cook out some of the moisture and caramelize mushed up pumpkin/squash in a pot stirring constantly for a bit. Interesting that you have no crust here: a perfect candidate for a gluten free version.
I have made this TWICE since this video came out. It is actually incredible. Personally, the cheesecake-y flavor is quite mild and it feels closer to a pumpkin pie, which makes me think... is this a cake or a pie? 🤔 haha
The first time I made it, I kid you not, the four friends I shared it with loved it so much that they demanded the recipe then EACH made it individually.
So what are you waiting for!? Go bake it!
I bet this would also be good made using acorn squash.
I think they might be too stringy? And certainly a paler color?
@@flowercook3142 Maybe acorn squash could be pureed & then used in cheesecake? That might solve any stringiness.
Your berries were from a Pyracantha, which are edible.
Nandina is the berry that's poisonous.
Came here to say the same!
Where can I get that spring form?
Can this be cooked in a instapot?
Is he saying 'bass style method'? Basque style? Batch style?
😋
You can call this Butternut Squash Cheesecake, but you can't stop me from calling it Cayenned Cracked Cake.
He put cayenne pepper on cheesecake? Is it bland?
U r a god
👍👍👍👍👍
I’m pretty sure these are poisonous lol glad to hear you’re alive to give us this recipe lol
Can a cheesecake really be called a cheesecake if it doesn't have some cracks? You know, kind of like how it's only called champaign when made in a certain part of France, otherwise it's just sparking wine...
I may need to make this. I ordered 1 butternut squash with my groceries, they charged me for one squash... They delivered 10 butternut squash! 😅
🙀A crustless cheesecake????
Those are cotoneaster berries - good thing you removed them because they have been known to cause death. Anyway nice cheesecake!
Imagine after mashing the butternut squash goes through a tamis
Cayennaholic.
Crackgate! 🌝
RIP CHEF JOHHN
#NonEdibleGarnish!
What happened to the parchment paper?
I was actually wondering the same thing :)
😝 GROSSS!
not gonna watch a second of this video. i hate squash!!!
Pretty sure the poisonous berries and maple syrup make it good, though.
Chef John is the Chef of TH-cam. Prove me wrong.
*waiting with popcorn for someone to take this challenge*
Definitely the most consistent both in terms of quality and quantity of uploads. Theres also something really comforting about the cadence of his narration. The recipe write-ups linked in the description are the cherry on top.
He’s certainly the Chef John of TH-cam.
I accidentally grew a butternut squash plant, and now I have like a dozen giant butternut squash that I’ve been debating what to do about. This is going first o. The list for thanksgiving!
There are recipes out there for making a pizza crust out of butternut/winter/long neck squash and almond flour. It's pretty good! I like to cover half of it with hummus and half with pizza sauce, then whatever veggies I have that are edging into 'not spoiled yet, but check again in an hour' territory.
I get my stuff cheap at a farmers market, but it runs about five bucks a sheet.
We love you, Chef John! This looks fab. ❤
John, I bet you even dream with cayenne
The very first pumpkin/squash cheesecake I ever ate was Paul Prudhomme. I think it had gobs of candied pecans. mail order. it was a blast to my tastebuds back in the '80s. I think your lighter version might be good.
Not surprised it didn't work, 425F was far too low. It needed to be closer to 500F like you're making a pizza.
This is the cheesecake of the year
Wassup butternuts?
Thanks to Michele for overseeing the food safety regulations.
This is quite close to Bravetart's souffled cheesecake with pumpkin variation, which is my all time favorite cheesecake, but with somewhat less fuss. Highly recommended, I'll have to make this soon!
Man I miss Bravetarts creativity!
Have you been able to find any postings from her?
"Deseeding your gourd" sounds like euphimism for using drugs :D
Wow this sounds so good