Sausage and Butternut Squash Slab Pie

Name: Sausage and Butternut Squash Slab Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 cups cubed butternut squash; 2 tablespoons extra virgin olive oil; 3/4 lb Italian sausage; 3 cloves garlic; 1 egg; flour; 2 sheets frozen puff pastry; 1 cup shredded Mozzarella cheese; 2/3 cup ricotta; 1/3 cup prepared marinara sauce; 1/2 cup packed basil leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8 servings
Calories
488 kcal
Course
Main Course
Cuisine
Italian

Sausage and Butternut Squash Slab Pie

Heidi Pena

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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

Servings

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

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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 10x12-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.

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

Show Details

Serving 1/8 of recipe Calories 488kcal (24%) Carbohydrates 26g (9%) Protein 17g (34%) Fat 35g (54%) Saturated Fat 15g (75%) Polyunsaturated Fat 11g Trans Fat 0g Cholesterol 78mg (26%) Sodium 698mg (29%) Fiber 0g (0%) Sugar 2g (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 488 kcal

% Daily Value*

Serving	1/8 of recipe
Calories	488kcal	24%
Carbohydrates	26g	9%
Protein	17g	34%
Fat	35g	54%
Saturated Fat	15g	75%
Polyunsaturated Fat	11g	65%
Trans Fat	0g	0%
Cholesterol	78mg	26%
Sodium	698mg	29%
Fiber	0g	0%
Sugar	2g	4%