The idea for this tart came to me while in isolation with my baby in the country. I kept buying vegetables to make baby food and I love Butternut Squash, so I wanted to use it, but they are just so large. Which presented the issue of what to do with the leftovers. So I started to think of recipes that could use puree. That way I could make the whole vegetable into puree and use some for baby food and some for the adults. In the ingredients I suggest a small butternut squash, but that is so that you dont get left with spare puree, if you want spare for another dish or baby food choose a larger one. It also works well with Pumpkin or Beetroot (although beetroot needs cooking a little in puree form to prevent the puree being too wet). I like to serve it with a green salad. It would also make a lovely starter if you used individual tart tins.