800-900 g of butternut squash
2 to 3 eggs
20 cl of pouring cream or soya equivalent
1/2 tsp. of French mustard (medium strength)
1/2 a tsp. of grated nutmeg
150 g of Roquefort
1/2 bunch of flat parsley
Salt and freshly-ground pepper
160 g of fine white wheat flour or spelt flour
40 g of chestnut flour
90 g of cold butter (or 3 tbsp. of olive oil)
1 egg
2 cl of water
1 pinch of fine salt
1-2 tbsp. of sesame or poppy seeds (optional)