INGREDIENTS
1 small
butternut squash
1/4 tsp
cayenne
1 1/4 cups
flour
2 1/2 ozs
fontina cheese
1 1/2 tsps
fresh sage leaves
1/4 cup
ice water
2 tsps
lemon juice
2 Tbsps
olive oil
1 large
onion
1/4 tsp
salt
1/4 cup
sour cream
1 pinch
sugar
8 Tbsps
unsalted butter