Preheat the oven to 180 C temp., line the pan with a parchment paper (I used round 22 cm pan).

Blend the oats until flour. In a small bowl, combine oats and milk. Set aside.

Grate the butternut squash, transfer into a strainer and lightly squeeze the liquid with hands. Add the cinnamon and combine.

Separate the egg yolks and egg whites.

In a big bowl, using an electric mixer, beat the quark, yolks, sugar, vanilla extract, salt until smooth and creamy.

Whisk the egg whites until stiff and hold their form.

In a quark bowl, add the butternut squash and combine with a spatula. Add the oats and combine until smooth.

Gently incorporate the egg whites into a quark dough.

Pour dough into a pan. Bake about 35 minutes, using "top and bottom" heat, change to "grill and fan" and bake 12-15 min. or until the top is golden.