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Butternut Squash Savory Pie

  • Author: Streusel


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)


  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.