INGREDIENTS
1 cup
Butternut squash cubes, roasted
1
Egg yolk, large
2
Eggs, large
1/2 cup
Pompeian organic balsamic vinegar
1 1/4 cups
All-purpose flour
1/2 tsp
Salt, coarse
1
Salt and black pepper
1/2 tsp
Sugar
2 tbsp
Ice water
4 oz
Brie
1/2 cup
Butter, unsalted
1/2 cup
Heavy cream
1/2 cup
Milk