- 1 ¼ cups all-purpose flour
- 1 Tbs. sugar
- ¼ tsp. salt
- 8 T. (1 stick) cold unsalted butter, cut into ¼ -inch cubes
- 3 T. ice water
To make dough in a stand mixer, fit the mixer with flat beater and stir together the flour, sugar, and salt in the mixer bowl.
Add the butter, mix on medium-low speed until the butter pieces are no larger than small peas. Add the water and mix on low speed just until the dough pulls together. Do not over mix.
Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.