I've never tried it, in fact I've never used frozen butternut squash. My worry would be that it would be wetter than a fresh squash would be and make the pastry soggy. You might get away with it though. I think if I were going to do it I'd put it in frozen and just add 5 to 10 minutes on the cooking time. The really cold squash will keep the pastry nice and cold and make it crisper.

Thank you! I have no experience of making gluten free pastry so I can't say for sure, but I would imagine it would be fine with an all purpose gluten-free blend.

I haven't tried freezing it, but I am sure it would be fine. I have made and frozen Cornish Pasties lots of times and they are pretty similar in concept. I would freeze it raw before cooking. Put it on a baking sheet in the freezer uncovered, then once it's hard, you can remove the tray and cover it with a bag of some kind. That will ensure the pastry doesn't get damaged. Then thaw and cook as per my instructions. It could probably also be cooked straight from he freezer on a slightly lower temperature but I can't say hw long it will take. It would be a case of trial and error!

No it all goes in raw. It steams itself cooked inside the pastry case and becomes all sweet, soft and delicious!