Cut butternut squash in half, cover in tinfoil and roast in oven at 400F until tender, about 30-40 minutes (depending on the size of the squash).

Once roasted, let squash cool, then remove skin, and puree in blender or food processor.

In a blender, add ingredients for tart, mixing until smooth.

In a mixing bowl, add flour, sugar, salt, then rub the butter in by hand until it forms a sandy consistency, then add in the wet ingredients, and a couple pinches of thyme, mixing until a dough forms. Form dough into a ball and wrap in saran wrap, allowing to sit in the fridge for at least an hour.

Once the dough has cooled, preheat oven to 350F.

Roll dough flat until about 1/4 inch thick, then place and press into tart shell, pour filling into shell, and bake for 20-30 minutes until filling is set, and tart shell is lightly browned.

Top with some whipped cream, sweetened to taste with maple syrup!