Put the squash into a medium size saucepan on high heat and mash it using a fork.
Keep stirring for 2 min.
Leave to cool for 2 min and drain.
Pre-heat your oven at 180C.
Lay the pastry across the tart tin. Press the dough into the corners of the tin using your thumbs.
Line the pastry with a piece of greaseproof paper on top and put your ‘baking beans’ on the paper.
Bake for 15 min.
Take out of the oven and lower temperature to 140C.
In a large bowl, mix the squash mash, sugar, cream, eggs and spices.
Mix until it has a smooth consistency.
Pour the mixture on the crust.
Bake for 1 hour.
Open the oven door but don’t take it out directly. Wait 10min for the filling to slowly deflate and to prevent it from cracking
Cool for an hour.
You can enjoy it for thanksgiving dinner or anytime of the year you can find squash at your local market! Why should we wait for only October to start?