Sausage and Butternut Squash Slab Pie

The perfect fall recipe – this Sausage and Butternut Squash Slab Pie is filled with comfort! Sausage, butternut squash and cheese are a perfect match!

‘Tis the season for all things butternut squash – including this Butternut Squash Risotto and this Skillet Butternut Squash Lasagna.

There are lots of things to love about fall. The changing leaves, the cooling temperatures, the pumpkin spice everything. But there is one ingredient I go crazy with every single year when fall rolls around. Some people can’t get enough pumpkin, and while I do love pumpkin, I really go crazy for butternut squash.

I know, it sounds like a strange thing to go crazy over. But I seriously can’t get enough. And if you can’t find a butternut squash recipe (or 10) in my archives that you want, I’m sure I’ll be sharing a new one in the next month or two that you will go crazy over. Because I already have lots more on deck.

But if you need a starting point, start with this Sausage and Butternut Squash Slab Pie. I actually made this a couple of months ago, but I haven’t stopped dreaming about it. This isn’t the first time I’ve paired sausage with butternut squash. I think they just go so well together. Add in some cheese, a little bit of marinara, and of course – the puff pastry, and you have a winner on your hands.

But really, this slab pie is super easy and packed with so much flavor. It truly is a perfect, comforting fall meal. If you are a butternut squash lover like me, you’ll want to keep this on the rotation all fall long. And if you aren’t a butternut squash lover, this might just convert you!

Ingredients

• Butternut Squash: I tend to buy a whole butternut squash and peel it and chop it myself. But to save time, you can buy pre-cubed butternut squash. Or often, you can find it frozen at the grocery store.
• Olive Oil: This is just for roasting the butternut squash. You can use another high heat oil, if desired.
• Sausage: I like to use sweet Italian sausage, but you could also swap in hot Italian sausage if you want a little heat.
• Garlic:I always like freshly mince garlic the best.
• Egg: You just need one large egg.
• Flour: You just need a little bit of flour to dust the counter with to roll out the puff pastry.
• Puff Pastry: You can find this in the freezer section at the grocery store. They usually come in a 2 pack, and you’ll need both sheets for this recipe.
• Cheese: I use a mixture of mozzarella and ricotta. If your ricotta is watery, you’ll probably want to drain it first.
• Marinara: You can use homemade marinara or store bought. Just make sure it’s a marinara that you love.
• Basil: The basil adds a fresh, herby flavor. Part will go in the pie, and the other is served on top. If you don’t have fresh basil, you can use about a teaspoon of dried basil in the pie, and I would just leave it off of the outside.

Tips and Tricks

The cook time does look a little long for a weeknight, I know. But you can roast the squash ahead of time and that takes a lot of time off. In fact, I love to cut my butternut squash, roast all of it, and then just have the extras on hand to add to other meals throughout the week.

This would even make a delicious meatless meal. Just leave the sausage out. I would maybe even add more butternut squash if I was going meatless.

You want to make sure your puff pastry is unthawed, but not warm. It should still be a little cold. Otherwise, it’s harder to work with.

Store any leftovers covered in the refrigerator. I like to reheat this in the oven.

More Butternut Squash Recipes

Stuffed Butternut Squash
Butternut Squash Soup
Butternut Squash Bread
Creamy Butternut Squash Pasta
Butternut Squash Chili with Beef

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Sausage and Butternut Squash Slab Pie

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 servings

Course: Main Dish

Cuisine: Italian

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The perfect fall recipe – this Sausage and Butternut Squash Slab Pie is filled with comfort! Sausage, butternut squash and cheese are a perfect match!

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Ingredients

• ▢ 2 cups cubed butternut squash
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 3/4 lb Italian sausage casings removed
• ▢ 3 cloves garlic minced
• ▢ 1 egg
• ▢ flour for dusting
• ▢ 2 sheets frozen puff pastry (one 17.3-oz package)
• ▢ 1 cup shredded mozzarella cheese
• ▢ 2/3 cup ricotta
• ▢ 1/3 cup prepared marinara sauce
• ▢ 1/2 cup packed basil leaves sliced

Instructions

• Preheat the oven to 425ºF. In a bowl, combine the butternut squash with 1 tablespoon of the olive oil. Season with salt and pepper and stir to coat. Arrange the squash in a single layer on a baking sheet and roast in the oven until the squash is tender and browned, 30-35 minutes.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Once cooked, add the garlic and cook until fragrant, about 30 seconds. Remove from the heat. Add the roasted squash and stir to combine.
• Combine the egg with 1 teaspoon of water in a small bowl and beat to combine. Lightly flour a surface and roll each of the puff pastry sheets into 10×12-inch rectangles.
• Transfer one of the puff pastry sheets to a parchment lined baking sheet. Leaving a 1-inch border around the puff pastry, spread the sausage and butternut squash mixture evenly over the puff pastry. Sprinkle the mozzarella over the top, then dot with the ricotta. Drizzle the marinara over the top of the cheese, then sprinkle with half of the basil. Place the remaining sheet of puff pastry over the top, lining the edges. Press the edges together to seal, then use a fork to crimp the edges. Brush the egg mixture over the top of the pie. Cut 4 slits in the top to allow steam to escape.
• Bake the pie until the pastry is puffed and golden, 20 to 30 minutes. Sprinkle with the remaining basil. Cut into 4 pieces to serve.

Recipe Notes:

adapted form Every Day with Rachael Ray March 2016

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/8 of recipe, Calories: 488kcal (24%), Carbohydrates: 26g (9%), Protein: 17g (34%), Fat: 35g (54%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 11g, Cholesterol: 78mg (26%), Sodium: 698mg (30%), Sugar: 2g (2%)

Keywords: savory slab pie, slab pie