Combine the flour, parmesan, pepper, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
Scrape dough onto the counter and form into a flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. Alternatively, dough may be made by hand.
Preheat oven to 450 degrees and line a sheet pan with nonstick foil.
Peel the squash, scoop out the seeds, and cut into a 1 inch dice. Scatter the squash on the lined sheet pan.
Reduce the temperature in the oven to 375 degrees and remove the dough from the refrigerator. Allow it warm up just until it's soft enough to roll out.
*Tart dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.