Heat your oven to 375. Cut your squash in half with a good, sharp knife; remove the seeds and rub with olive oil and a sprinkle on a pinch of salt. Place the squash cut side down onto a sheet tray with foil. Roast for about 45 minutes, or until the squash is fork tender.", "Start your crust while your squash is roasting:
3
In a medium bowl, whisk together buckwheat flour, AP flour, brown sugar, and salt. Add the cold cubes of butter, working with your fingertips until the butter is pea-sized and the mixture resembles a coarse and sandy meal. Put the bowl in the fridge and let the flour/butter mixture chill for 15 minutes.", "Take the chilled flour/butter out of the fridge and begin to add the ice water a bit at a time, mixing with your fingertips until the dough starts to come together. It should stick together but neither feel wet nor sticky. Form the dough into two ""discs"
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No specific allergen information. Please check the ingredient list for possible allergens.
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