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5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
3 cups precubed peeled butternut squash
2 tablespoons extra-virgin olive oil, divided
3/4 cup prechopped onion
2.5 ounces aged Gruyère cheese, shredded and divided (about 2/3 cup)
2 large eggs
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 ounces prechopped pancetta
5 ounces presliced shiitake mushroom caps
1/4 cup dry white wine
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1st Keep
 Jmwil
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