Makes 2 large crusts, 8 small crusts.
In a food processor, cream together:
12 tablespoons butter (1½ sticks), cold
½ cup sugar
Add and mix well:
¼ teaspoons salt
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon lemon juice
Add and mix together by pulsing:
2¼ cups flour
On a floured surface, divide the dough into 2 balls and chill for at least 1 hour.
Preheat the oven to 400°f.
Roll out and line a tart tin with:
Blind bake the crust with pie weights for 20 minutes, then remove the weights and continue baking the crust for 4 more minutes.
Remove the crust from the oven and let cool.
Meanwhile, prepare the filling and reduce the oven temperature to 350°f.
In a mixing bowl or food processor, combine:
1½ cup cooked squash, mashed
½ cup brown sugar
1 rounded tablespoon flour
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup milk
Stir or process until smooth.
Pour the mixture into the prebaked pie shell.
Bake until the filling is set, about 35 minutes, rotating the pie once or twice to bake evenly.
Remove from the oven and cool.
Serve at room temperature or slightly chilled, and garnished with:
¼ teaspoon nutmeg, freshly grated
Slices of Vermont cheddar cheese (optional)