Crust:
300 g flour, with extra to keep crust from sticking
230 g cold butter
3 to 4 tbsp. sugar
1/2 tsp. salt
60 ml ice-cold water
Filling:
1 butternut squash (for 0.5 L puree)
2 eggs
180 ml milk
150 g sugar
2 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
1 tsp. salt
½ tsp. vanilla extract (optional)