I did see it many moons ago at Unicenter Jumbo's...but that was when they were catering more to U.S. holiday products...worth a shot.
I made a pumpkin cheese cake and used squash...the one that looks like a bell and tan colored..and just cut it up, took the seeds out and steamed it...let it cool some...took the meat out and then added brown sugar until it got the right sweetness ...used a hand mixer to make the texture very smooth. Worked great!
There is another squash I have used also it has a very dark green skin and short and wide and kind of bumpy...very sweet meat.
Don't know if they are here, but the tiny Cinderella pumpkins are the best for pies...just a tiny version of the American type orange pumpkin..very sweet!