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- 3 cups all-purpose flour
- ½ teaspoon kosher salt, rounded
- 1 teaspoon sugar
- ½ cup plus 1 tablespoons unsalted butter, cold
- ½ cup lard or vegetable shortening, cold
- ¾ cups ice water
- Filling
- 2½ cups butternut or red kuri squash, small dice
- 3 tablespoons olive oil
- 1 talblespoon Mexican oregano or rosemary, minced
- ½ teaspoon crushed red chile flakes
- 2 eggs, divided
- 1½ cups ricotta cheese
- ¼ cup cotija or parmesan cheese, grated
- 1 tablespoon parsley, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon milk
View Full Recipe at Everyday Southwest
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