INGREDIENTS
1
Butternut squash
1 tbsp
Sage, fresh leaves
4
Egg
1 tbsp
Lemon juice, fresh
2 cups
All-purpose flour
1/2 tsp
Cinnamon, ground
1/2 tsp
Cloves, ground
1/2 tsp
Pepper, freshly ground
3 1/2 tsp
Salt
1 tsp
Olive oil, extra-virgin
1/4 cup
Pecans
8 tbsp
Butter, unsalted
1/2 cup
Finely shredded gruyère cheese