Hearty Sausage and Butternut Slab Pie

Embrace the cozy flavors of autumn with this magnificent Sausage and Butternut Squash Slab Pie – a dish brimming with comfort and perfect for sharing! The rich combination of savory sausage, sweet butternut squash, and creamy cheese creates an unforgettable culinary experience that truly defines fall.

As the leaves begin their vibrant transformation and a crisp coolness fills the air, it’s a clear signal that fall has arrived. And with it, comes the glorious season for all things butternut squash! While many gravitate towards pumpkin spice, my true autumnal obsession lies with the humble yet incredibly versatile butternut squash. From a creamy Butternut Squash Risotto to a hearty Skillet Butternut Squash Lasagna, its sweet, earthy flavor effortlessly elevates any dish.

There’s an undeniable magic to the fall season – the breathtaking scenery, the refreshing drop in temperature, and the comforting aroma of seasonal treats filling our homes. For me, however, the real star of autumn culinary adventures is butternut squash. It’s a flavor I anticipate all year, and once it’s in season, I simply can’t get enough. Some might find it unusual to be so passionate about a winter squash, but its naturally sweet, nutty profile makes it a fantastic base for both sweet and savory creations.

If you’re looking to dive into the world of butternut squash or simply seeking a new fall favorite, this Sausage and Butternut Squash Slab Pie is an absolute must-try. I first created this recipe months ago, and its delicious memory has lingered with me ever since. The pairing of savory sausage with the inherent sweetness of butternut squash is a match made in culinary heaven. When you layer in gooey mozzarella, creamy ricotta, a hint of zesty marinara, and encase it all in flaky puff pastry, you’ve got a recipe destined for rave reviews.

This slab pie is more than just a meal; it’s an experience. It’s incredibly easy to assemble, yet it delivers a depth of flavor that tastes like you’ve spent hours in the kitchen. It’s the quintessential comforting dish for a chilly fall evening, perfect for a family dinner, a casual gathering, or even a sophisticated appetizer. Even if you’re usually hesitant about butternut squash, prepare to be converted. This recipe might just turn you into a squash enthusiast!

Why You’ll Love This Savory Slab Pie

This Sausage and Butternut Squash Slab Pie stands out for several reasons, making it an ideal choice for your fall cooking repertoire. Firstly, it offers unparalleled comfort. The warm, savory filling encased in a flaky, golden crust evokes a sense of coziness and satisfaction that is simply perfect for cooler weather. It’s hearty without being overly heavy, providing a balanced meal that everyone will appreciate.

Secondly, its simplicity is a major advantage. Utilizing ready-made puff pastry significantly cuts down on prep time, making this an accessible recipe even for busy weeknights. While the cook time might seem a bit long, much of it is hands-off baking, and several components can be prepared in advance, streamlining the process even further. This pie is designed to deliver maximum flavor with minimal fuss.

Finally, the flavor combination is truly exceptional. The robust, slightly spicy notes of Italian sausage perfectly complement the sweet and nutty undertones of roasted butternut squash. Mozzarella adds a delightful stretch and mild creaminess, while ricotta contributes a rich, smooth texture. A touch of marinara introduces a tangy depth, and fresh basil brightens the entire dish, creating a harmonious blend that tantalizes the taste buds. It’s a symphony of fall flavors, beautifully orchestrated into one delicious pie.

The Magic of Slab Pies: Perfect for Any Occasion

Slab pies are a fantastic culinary invention, offering all the delightful flavors of a traditional pie but in a much more convenient, crowd-plefriendly format. Baked in a standard baking sheet, they yield more servings than a round pie and are incredibly easy to slice into neat squares or rectangles. This makes them ideal for potlucks, family gatherings, or holiday meals where you need to feed a larger group without extra effort.

The beauty of a savory slab pie like this one is its versatility. It can be served as a substantial main course alongside a crisp green salad, a flavorful side dish, or even cut into smaller squares for appetizers. The puff pastry crust is a game-changer, providing a light, airy, and buttery base that’s much simpler to handle than traditional pie dough, yet delivers an impressive, gourmet touch. It’s a dish that looks sophisticated but requires minimal skill, making you look like a kitchen pro with ease.

Key Ingredients for Your Slab Pie

Crafting this delicious slab pie begins with selecting high-quality ingredients. Each component plays a crucial role in building the layered flavors and comforting texture.

• Butternut Squash: The star of the show! You can buy a whole squash, peel, and dice it yourself for the freshest flavor and texture. Alternatively, to save time, look for pre-cubed butternut squash in the produce section or frozen cubed squash in the freezer aisle. Roasting the squash beforehand brings out its natural sweetness and creates a tender, slightly caramelized texture that’s essential for this recipe.
• Olive Oil: Used for roasting the butternut squash and browning the sausage. Extra virgin olive oil adds a lovely depth of flavor, but any high-quality cooking oil with a medium-high smoke point will work well.
• Sausage: I prefer sweet Italian sausage for its balanced flavor, which harmonizes beautifully with the squash. For those who enjoy a little kick, hot Italian sausage is an excellent alternative. You could also experiment with mild Italian sausage, chicken, or turkey sausage for a different profile. Ensure casings are removed for easy crumbling and cooking.
• Garlic: Freshly minced garlic is always best for its pungent, aromatic flavor. It adds a wonderful savory element that complements both the sausage and the squash.
• Egg: A single large egg is used to create an egg wash for the puff pastry. This gives the pie its beautiful golden-brown, shiny crust, enhancing both its appearance and texture.
• Flour: A small amount of all-purpose flour is needed to lightly dust your work surface when rolling out the puff pastry. This prevents sticking and ensures your pastry remains manageable.
• Puff Pastry: This is your secret weapon for an easy, impressive crust. Found in the freezer section of most grocery stores, it typically comes in a package of two sheets, both of which you’ll need for this recipe. Its flaky, buttery layers are the perfect complement to the rich filling.
• Cheese: A blend of shredded mozzarella and ricotta cheese creates a fantastic texture and flavor. Mozzarella provides that classic melty, gooey quality, while ricotta adds a creamy richness. If your ricotta seems particularly watery, it’s a good idea to drain it briefly by placing it in a fine-mesh sieve over a bowl to remove excess moisture. Consider adding a sprinkle of grated Parmesan for an extra savory note.
• Marinara: A good quality marinara sauce ties the Italian flavors together. Feel free to use your favorite homemade marinara or a trusted store-bought brand. Choose one with a robust tomato flavor and minimal added sugar.
• Basil: Fresh basil leaves are indispensable for their bright, herbaceous aroma and flavor. Part of the basil is mixed into the filling, and the rest is sprinkled on top after baking, adding a beautiful pop of color and freshness. If fresh basil isn’t available, you can use about a teaspoon of dried basil in the filling, but for the best results, fresh is highly recommended.

Tips and Tricks for a Perfect Slab Pie

To ensure your Sausage and Butternut Squash Slab Pie turns out perfectly every time, keep these helpful tips in mind:

Make-Ahead Preparation

While the total cook time might seem a bit long for a busy weeknight, much of it can be managed by strategic make-ahead prep. The most time-consuming step is roasting the butternut squash. You can easily roast the squash a day or two in advance. Simply cool it completely, then store it in an airtight container in the refrigerator. This allows you to quickly assemble the pie on the day of cooking. In fact, roasting a larger batch of butternut squash than needed is a great idea – the extras can be added to salads, pasta dishes, or soups throughout the week.

You can also brown the Italian sausage and mince the garlic ahead of time, storing them separately in the refrigerator. This streamlines the assembly process even further, making the actual baking day much less hectic.

Variations and Customizations

• Meatless Option: This slab pie is incredibly versatile. For a delicious vegetarian meal, simply omit the Italian sausage. To compensate for the missing volume and add more texture, consider increasing the amount of butternut squash or adding other vegetables like sautéed mushrooms, spinach, or bell peppers to the filling.
• Spice It Up: If you love a bit of heat, opt for hot Italian sausage instead of sweet. You can also mix in a pinch of red pepper flakes with the garlic for an extra kick.
• Cheese Choices: Experiment with different cheeses! Provolone, fontina, or even a smoked mozzarella could add interesting twists to the flavor profile. A final sprinkle of fresh grated Parmesan cheese before serving would also be delightful.
• Herb Alternatives: While fresh basil is wonderful, don’t hesitate to try other fresh herbs that pair well with squash and sausage, such as fresh sage, rosemary, or thyme.

Handling Puff Pastry

Puff pastry is a dream to work with, but proper handling is key for the best results. Make sure your puff pastry is thawed but still cold. It should be pliable enough to roll without cracking, but not warm and sticky. If it gets too warm, it becomes difficult to handle and may not puff up as well in the oven. If it feels too soft, pop it back into the refrigerator for 10-15 minutes to firm up.

When sealing the edges, pressing firmly and then crimping with a fork ensures that the top and bottom layers of pastry stay together, preventing any delicious filling from escaping during baking.

Storage and Reheating Leftovers

Store any leftover slab pie covered tightly in the refrigerator for up to 3-4 days. To maintain its delightful crispness, reheating the pie in the oven is highly recommended. Place slices on a baking sheet and warm at 350°F (175°C) for about 10-15 minutes, or until heated through and the crust is crisp again. The microwave can be used, but it may result in a softer crust.

More Delicious Butternut Squash Recipes

If you’ve fallen in love with butternut squash, here are more recipes to explore its incredible versatility:

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

Rating: 5 out of 5 stars from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 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!

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

1. Preheat the oven to 425ºF (220°C). 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, about 30-35 minutes.
2. 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.
3. 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 approximately 10×12-inch (25×30 cm) rectangles.
4. 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 pastry. Sprinkle the mozzarella over the top, then dot with spoonfuls of ricotta. Drizzle the marinara over the cheese, then sprinkle with half of the basil. Place the remaining sheet of puff pastry over the top, aligning the edges. Press the edges together firmly to seal, then use a fork to crimp the edges for a decorative finish. Brush the egg mixture over the entire top surface of the pie. Cut 4 small slits in the top crust to allow steam to escape during baking.
5. Bake the pie until the pastry is puffed and golden brown, approximately 20 to 30 minutes. Sprinkle with the remaining fresh basil. Allow to cool slightly before slicing into 4 large pieces (or 8 smaller servings) to serve.

Recipe Notes:

Adapted from Every Day with Rachael Ray March 2016.

Nutrition information provided is 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, Trans Fat: 0g, Cholesterol: 78mg (26%), Sodium: 698mg (30%), Fiber: 0g, Sugar: 2g (2%)

Keywords: savory slab pie, slab pie, butternut squash pie, sausage pie