▢1 red kuri squash, about 1.5-2 pounds, quartered and seeds removed ▢10 tablespoons clarified butter or ghee, melted ▢12-14 store-bought phyllo (each 14 by 18 inches), thawed in fridge overnight ▢1 cup red kuri squash purée (or canned pumpkin puree) ▢¾ cup heavy cream ▢½ cup light brown sugar ▢2 large eggs ▢1 teaspoon vanilla extract ▢1 teaspoon ground cinnamon – ▢¼ teaspoon nutmeg ▢¼ teaspoon ground cloves ▢¼ teaspoon Diamond Crystal kosher salt