Butternut Squash Savory Pie

Butternut Squash Savory Pie

StreuselAs the mornings feel like fall, it’s time to bake with squash.  I’m ready for a little cooler weather, it’s been too hot here in Colorado and as much as I don’t want to wish winter to be here…

I very much want sweater weather right now.  Sweater weather makes it that much more inviting to fire up the oven and bake!  We’ve baked plenty of sweet treats before by adding squash; spaghetti squash, acorn squash and of course pumpkin and more pumpkin!  For our first recipe this month I felt like a different squash.  Butternut squash!  Also, I felt like savory instead of sweet.  Don’t fret, we’ll have plenty more sweetly baked goods later this month.

This recipe is easy, especially thanks to a present Strudel gave me a while back – an Instant Pot.  This recipe is a perfect combination of a slightly sweet butternut squash, spicy italian sausage and freshly dug golden potatoes.

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Butternut Squash Savory Pie


  • Author: Streusel
Scale

Ingredients

1 lb. gold potatoes

1 lb. ground italian sausage

1 lb. butternut squash

2 c. shredded mozzarella cheese

1/2 t. seasoning (I used my new favorite creole seasoning)


Instructions

  1. Cut the potatoes into inch chunks, leave skins on.  Add to the instant pot with 1/2 c. water.  Pressure cook for 20 minutes, natural release for 10 minutes.  Smash the potatoes with the cooking water and set aside.
  2. Place the butternut squash and 1/2 c. water in the instant pot and pressure cook for 15 minutes, natural release for 10 minutes.  Smash the butternut squash after draining off the cooking water. Set aside.
  3. Cook the ground italian sausage into small chunks and set aside.
  4. Pre-heat the oven to 375 degrees fahrenheit.
  5. In a deep pie dish, layer the mashed potatoes and then the sausage.
  6. Combine the shredded cheese and butternut squash and creole seasoning and press this mixture on top of the potato and sausage layers.
  7. Bake for 20 minutes and then turn the oven to broil and broil for about 5 minutes or until browned and bubbling.
  8. Remove from the oven and let cool slightly before serving.

 

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