Butternut squash cheesecake, baked Basque-style

Trim the butternut squash, cut thick slices across, and scoop out the seeds.

Roast on a parchment-lined baking sheet at 400 for about an hour, until very soft and tender to a knife tip; let cool.

Oil the springform pan generously; fold parchment into a cone, cut at the pan's edge to make a circle, press it into the bottom, flip, and smooth it down well.

Scoop the roasted squash from the skin into a bowl and mash smooth with a potato masher.

With a spatula, cream the soft cream cheese with the sugar, flour and salt until smooth.

Add the maple syrup, one and a half cups of the mashed squash, and a light touch of cinnamon, ground ginger and grated nutmeg.

Blend with a whisk or hand mixer, slow at first then on higher speed.

Add the vanilla, then the eggs one at a time so the mixture does not separate; finish with the heavy cream.

Transfer to the prepared pan (no crust needed for the Basque method) and tap it on the counter.

Bake in the center of a 425 oven for about an hour, until set but for a little wiggle in the center.

While still hot, run a thin knife around the sides; cool before removing the ring.

Chill completely, a few hours or overnight.

Cover any cracks with candied walnut halves if presenting whole; serve slices with whipped cream, chopped candied walnuts and a couple shakes of cayenne.