Preheat the oven to 350 degrees.
1. Cut the delicata squash in half, de-seed, place in a roasting pan with a pat of butter in each half and roast until soft, about 30 mintues. While the squash is cooking, roll out your pate brisee and line a tart or pie pan. Set aside, preferrably in the fridge, until ready to fill.
2. Once the squash has cooked and cooled, spoon the flesh out and purree. The purree should equal about 2 1/2 cups.
3. In a large bowl add the delicata purree, and mix in the rest of the ingredients. Beat 2 eggs plus one yolk, until homogenized, and add to the mixture. Then mix in 1-1/4 cup heavy cream. Pour mixture into pie shell and bake for about 1 hour, until just set. Half way through, turn the pie 180 degrees to ensure even cooking. Allow to cool, and serve along with whip cream or vanilla ice cream.