Cook the squash in a pan with water, garam masala and 130g sugar, (cover with a lid so any bits poking above get steamed.
Remove lid when it’s all mulched together. Keep adding water/reducing until you have a thickish wallpaper paste consistency.
Crumble in the breadcrumbs, don’t add all of it if it’s getting too stiff: the consistency of a buttery mashed swede would be about right here.
Squidge the flour, 30g sugar, oil and approx 4 tbspns water until you have a soft stretchy dough. Press this out into the base and sides of an 8 inch pie dish or flan case.
Bake at gas mark 5 for approximately 5-8 mins until just beginning to brown, then remove, fill with the squash mixture and bake for a further 10 mins until edges of pastry are dark golden. Makes 8 portions so be very disciplined and freeze half for next time!
Notes
The salt value excludes any you have added yourself, as each family's tastes will differ.