Butternut Squash and Parmesan Tart

It's nice, but not as exiting as I had hoped. The crust had a nice taste but was soft - next time I would probably try to use spelt flour in a shortcrust pastry dough. The butternut squash filling was nice, but just not very intruiging nor very comforty food (not enough cheese!) - just slightly bland, though adding some extra salt helped. Also, if I made this tart ever again, I would not sauté the squash, or do it very carefully to retain some crunch there. And who actually came up with the idea of julienning a squash anyway?

Edited 16 October: I kind of made a mash up of this tart and this Artichoke Tart with Onion - and I really liked the results! Read the results over there...