Butternut squash makes a wonderful pie filling! It’s lighter and sweeter than pumpkin.
Preheat oven to 450 degrees F.
On a sheet pan, toss the cubed squash with olive oil, salt and pepper. Roast for 30 minutes until tender, turning once. Remove from oven and let cool.
Decrease oven temp to 350 degrees F.
Add the cooled squash and next 7 ingredients to a blender and lightly purée (the 1 tbsp of flour will help thicken the puree).
Roll out both pie crusts and cut out 2 inch circles. (The lid of a small jar dipped in flour works great).
Lightly spray a mini muffin pan and press a cut circle into each cup. Fill each cup with the butternut squash mixture and bake for approximately 20-25 minutes or until the crust begins to brown.
Top tarts with chopped nuts and cool.