Ingredients

• 1 ¼ cup  Bread flour
• ¾ cup Water
• ¼ cup Whole milk
• ½ cup + 2 tbsp Unsalted butter
• 1 tsp Sugar
• 1¼ tsp Kosher salt
• 5 large Eggs
• 1 cup Roasted Butternut Squash
• 2 Tbsp Chopped Sage

Directions

1. In a large saucepan, heat the water, milk, butter, sugar, and salt over medium-high heat. Bring to a boil. Add the flour mixture and stir vigorously with a wooden spoon for 3 minutes, or until a shiny paste forms. Transfer to the bowl of a stand mixer fitted with the paddle attachment. While mixing on medium-low speed, add the eggs one at a time, beating well after each addition. Fold in Squash and Sage.
2. Heat canola oil to 375°F.
3. Scoop 2-2.5 tbsp of batter at a time into the hot oil, using one spoon to push the batter off the second spoon. Fry in batches of four to eight, depending on how big your pot is, but make sure not to crowd the pan. Fry for about 5 minutes total, flipping frequently so the beignets are evenly cooked. They should be a deep brown.
4. Remove from the oil to a paper towel-lined plate. Toss with parsley and serve warm.

Ingredients

• 2 egg yolks
• 1 tsp. Dijon mustard
• 4 tsp. lemon juice
• ¾ tsp. kosher salt
• ¼ tsp. ground black pepper
• ½ c. Browned Butter (strained to remove burnt solids)

Directions

1. Using a large whisk, combine the egg yolks, Dijon mustard, lemon juice, salt and black pepper in a medium bowl.
2. Roll up a kitchen towel and wrap it around the base of the bowl to stabilize it. While whisking constantly, add a few drops of browned butter oil to the egg mixture. Continue adding drops and whisking until the mixture starts to thicken. Continue slowly till all butter has been added.  If needed add a little water to adjust consistency.