This makes a change from the usual pumpkin spiced trend that seems to take off this time of year. Squash is bang in season and pairs well together with the orange. I find this is a good way of using up excess roasted squash, I prefer roasted to steamed as the roasting process intensifies the sweetness. 

Base
10 digestive biscuits 
10g porridge oats 
80g butter
30g brown sugar

Whizz the digestives, sugar and the oats together in a food processor until they resemble a sandy crumbleMelt the butter in a pan, add the rest of the ingredients and stir to incorporate
Place about 1cm of the mix into each cake ring and pat down well
Place in an oven at 190c (fan) 200c (normal) for 15 minutes and allow to cool

Filling
100g roasted squash flesh (my preference is butternut)
Juice and zest of one orange
600g cream cheese (room temp)
300ml creme fraiche (room temp)
2 eggs
90g caster sugar
80g plain flour

Whizz the squash in a food processor until you get a rough paste
Mix all the other filling ingredients together until you get a smooth mixture
Add the squash mixture and stir to combine
Pour the cheese filling into the baking tin with the base mixture and bake at 190c (fan) 
200c (normal)  for an initial 10 minutes and then at 100c (fan), 110c (normal) for 30 minutes until just set
Turn off the oven and leave in the residual heat for a further 30 minutes, with the oven door slightly ajar 
Remove from the oven and allow to cool before serving