Butternut Squash Crumble

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White On Rice Couple
Nutrition per serving    (USDA % daily values)
CAL
430
FAT
73%
CHOL
56%
SOD
21%

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Ingredients for 8 servings

4 lbs (1820g) Butternut Squash (1 lrg or multiple small) peeled and cut into 1/2-3/4" pieces

3 T (45ml) Extra-Virgin Olive Oil, for sauteing butternut squash

Sea Salt & fresh cracked Black Pepper, to taste

1 T (15ml) Extra-Virgin Olive Oil, for sauteing shallots

1/2 c (3-4 lrg) Shallots, thinly sliced

1/4 cup Italian Parsley, coarsely chopped

1/2 c (120ml) Smoked Chicken or Turkey Stock (regular stock will work fine too)

1 1/2 c (190g) All-Purpose Flour

1 t (5 g) Sugar

2 T (30ml) fresh Thyme, coarsely chopped

1 t (5g) Sea Salt

3/4 c (1.5 sticks-170g) unsalted Butter, cold and cut into 1/4" pieces

2 lrg Egg Yolks

3-4 T (45-60ml) Ice Water

extra butter for buttering gratin dishes

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