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1
The night before serving, toss squash with salt in a bowl.
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2
Place a heavy weight on top, cover with plastic, and refrigerate overnight.
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3
To make pastry, combine flour and salt in a large bowl.
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4
With pastry cutter or fork, cut in butter until it forms coarse crumbs.
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5
Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together.
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6
Form dough into a ball, cover with plastic, and refrigerate overnight.
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7
The next day, preheat oven to 425 degrees.
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8
Grease large baking sheet.
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9
Drain squash.
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10
In saucepan over medium heat, melt remaining butter.
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11
Saute onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
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12
On floured surface, roll out dough into a 17- by 12-inch rectangle.
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13
With long side facing you, spread squash evenly over right half of dough.
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14
Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
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15
Dab edges of dough with water.
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16
Fold left half over filling and pinch edges firmly to seal.
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17
Brush crust with egg yolk.
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18
Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
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19
Transfer crust to baking sheet.
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20
Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer.
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21
Slowly pour cream into crust vent.
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22
Let cool for at least 30 minutes before serving.
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23
Serve warm or at room temperature.
