Heat oven to 180C/160C fan/gas 4
Place butternut squash in a large saucepan, cover with water and bring to a boil. Cover with a lid and simmer for 15 minutes or until soft.
Drain thoroughly and allow to cool.
Meanwhile, if using your homemade pastry, roll it out on a lightly floured surface, large enough to line a 22cm/8inch loose-bottomed tart tin.
Chill for 15 minutes. Blind bake in the oven for 20 minutes.
Remove the greaseproof and baking beans, and return to the oven to bake for a further five minutes.
Set aside and allow to cool.
Blitz or mash the butternut squash and strain off any excess liquid.
Weigh approx. 400g into a bowl or empty the contents of your canned pumpkin to the bowl at this stage.
Add all the other ingredients to the bowl and mix thoroughly to combine.
Pour the mixture into the tart shell and cook for approx. 30-35 minutes until the filling has just set, and you notice the mixture puff.
Remove from the oven and place the tin on a wire cooling rack and allow to cool slightly before removing from the tin, slicing, and serving.
