INGREDIENTS
1/2 cup
Onions
1/2 cup
Red lentils
1 tsp
Rosemary, dried
3/4 cup
Veggie broth
1/2 tsp
Pepper
5/8 tsp
Salt
14 tbsp
Whole wheat pastry flour
1 tbsp
Olive oil
2 tbsp
Ice water
4 tbsp
Butter
1 oz
Cream cheese
2 tbsp
White wine
2 cups
Water
2 cups
Butternut squash, peeled and 1/2" cubed