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Butternut-Squash Crumble

Martha Stewart
  • minutes
  • Serves 8

INGREDIENTS

3

Butternut squash (about 4 pounds, small

1/4 cup

Flat-leaf parsley, fresh

2

Shallots, large

2 tbsp

Thyme, fresh

2

Egg yolks, large

1/2 cup

Chicken stock, homemade or low-sodium canned

1 1/2 cups

All-purpose flour

1

Salt and freshly ground pepper, Coarse

3/4 tsp

Sugar

1 tsp

Table salt

3 tbsp

Olive oil, extra-virgin

3 tbsp

Ice water

3/4 cup

Butter, unsalted