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