Sweet Italian Turkey Sausage and Delicata Squash Pie - Page 2

Kevinpa · 10-25-2007, 11:30 AM

Here is another variation I made for dinner.

Filling

1 fine shredded delicata squash (approx 2 cups)
4 oz. cooked bacon (cut into small pieces)
2 eggs
2 oz. shredded asigo cheese
8 oz. taco blend mexican shredded cheese.
salt and pepper to taste

Split, remove seeds, peel and shred delicata squash.
Cook and cut up bacon.
In a lagre mixing bowl combine squash, bacon, eggs, asigo cheese, salt, pepper and mix throughly.
Turn into prepared crust.

Bake in a preheated 350 oven for 40 minutes or until crust and cheese are golden brown.

Kevinpa · 10-25-2007, 12:37 PM

Cut and served.

~mina~ · 10-29-2007, 08:27 PM

thank you.

my store has this type of squash in organic but I didnt know what to do with it

~mina~ · 11-01-2007, 01:20 PM

I tried this last night without the crust and only 3 oz of cheese.. I took it to work and ate it cold. it was AWESOME.

It was sweet but at the same time savory.. I cant describe it! Its almost like sausage with syrup.. but not quite

the delicata is divine.

I just made the filling without putting any cheese in it.. threw it in a casserole pan and topped with 3 oz cheese.. mmm

thank you, kevin.

swinglow · 11-04-2007, 11:49 AM

I am an unofficial member of the tweaker zone!

First off, this is really yummy. I'm munching on it right now and just couldn't be happier. My walmart didn't have a delicata so I made this with a an acorn squash. I used an 8 oz blend of five cheese italian blend cuz that stuff is a little pricey. I didn't have seperate asiago cheese so I used a handful from the 8 oz and a palmful of parm in the mixture before topping with the rest. I didn't have the ingredients for a crust so I pressed a large carb balance tortilla into the bottom of my pan before adding the filling. That being said, I think I can still say that I made this. :blush:

And I highly recommend it! Thanks Kevin, for sharing!

jackieba · 11-16-2007, 08:38 AM

Kevin,
Just out of curiosity, what does pricking the pie crust do? I do it cause that's what the recipe says but I don' know why I do it. I've done that for pie crusts to be baked without filling but I figured that was so they wouldn't puff up. I'm making this pie tonight for dinner.

Kevinpa · 11-16-2007, 09:05 AM

Quote:

Originally Posted by jackieba

Kevin,
Just out of curiosity, what does pricking the pie crust do? I do it cause that's what the recipe says but I don' know why I do it. I've done that for pie crusts to be baked without filling but I figured that was so they wouldn't puff up. I'm making this pie tonight for dinner.

I was taught that with or without filling air pockets can get under an unbaked crust that will push up the crust causing a large air pocket and an uneven crust. Using this method I have never had this happen to a pie crust filled or not......
Since this has always worked for me I figure "if it ain't broke, don't fix it".....

helens · 01-11-2008, 11:21 AM

Kevin,

I made your Sweet Italian Turkey Sausage and Delicata Squash Pie again last night, with a few twists.

Because DH has cholesterol issues, I used one whole egg and two egg whites. I also added 1/3 cup of sour cream. I used one acorn squash because I couldn't find the delicata's at the grocery store.

The result was a nice creamy textured "sauce", but it was still retained it's original consistency. It still cut and served perfectly and the "sauce" wasn't runny, but held together just as the original version, similar to a quiche, if I had to make a comparison.

I used all low-fat cheeses and only about 1/3 cup of cheese on top. I baked it at 375º for 30 minutes and it was perfectly set up. We REALLY liked this version! Next time I'll try it with the spinach and my "twists", but like the idea of just about any veggie, too. Again, thanks for the recipe!

Kevinpa · 01-11-2008, 11:29 AM

Thank Helens, I have made 6 or 7 different versions of this pie based on what I had on hand at the time. It is a pretty versatile recipe. I'm glad you enjoyed it.

helens · 01-11-2008, 11:40 AM

I must admit I use the Dixie Diner LC pie crust mix and bake it before filling it. I tried them when I first started doing LC and we just love it, so, as you've said before, if it's not broken, don't fix it!

The filling has been fun to make changes to. I think cream cheese could be used in place of the sour cream I used, also...you're right, it's a very versatile recipe! I think "pot pies" have been around forever, and this is a great version of one.

Kevinpa · 03-13-2008, 08:26 AM

I thought I would share this with you all. A friend, (after asking me) served this pie to a local restaurant owner and several versions of it are now being served on their special dinner menu a few times a month. From what I have been told, it has become quite popular. They are serving it with a high carb crust though. Still its kind of exciting.

retroworx · 03-13-2008, 10:14 AM

Quote:

Originally Posted by Kevinpa

I thought I would share this with you all. A friend, (after asking me) served this pie to a local restaurant owner and several versions of it are now being served on their special dinner menu a few times a month. From what I have been told, it has become quite popular. They are serving it with a high carb crust though. Still its kind of exciting.

Good for you, Kevin!

-Retro

jigglenomore · 03-13-2008, 04:36 PM

Couldn't happen to a nicer guy (or better cook!).

stephdray · 03-13-2008, 05:06 PM

Congrats, Kevin. It's one of my favorite dishes to serve for company.

Kevinpa · 08-14-2008, 08:02 AM

I made this with fresh spinach from the in-laws garden for company dinner last night and it was gone by the end of the meal. If you like savory pies you should try this......I promise, you won't be disappointed.

Use the same recipe as the squash and sub spinach for it.

Quote:

Originally Posted by Kevinpa

No, Thank you Jackie for a great variation. I tried it for dinner tonight and used two 6 oz. bags of fresh spinach to replace the squash. YummO!!!

gumdrops · 08-14-2008, 11:31 AM

It looks fantastic, Kevin

Tweaker Geek · 08-14-2008, 03:08 PM

Wow, I don't remember seeing this recipe before, but I just picked my very first home-grown delicata squash last night and want to make something this weekend (besides your squash bars with cranberries Kevin). I think this is what I'll make - looks like a great recipe!

~mina~ · 09-01-2008, 10:30 AM

been waiting on delicatas to come into the store.. been waiting all year just for this recipe haha

Kevinpa · 09-01-2008, 11:31 AM

Quote:

Originally Posted by ~mina~

been waiting on delicatas to come into the store.. been waiting all year just for this recipe haha

I don't know if you like spinach but it is every bit as good as the squash version....and no need to wait.....lol

Kevinpa · 06-17-2009, 09:42 AM

I had some spaghetti squash left over from a throw together casserole I made yesterday so I used it to make one of these pies. I really liked it.

11-04-2007, 11:49 AM	#35
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	I am an unofficial member of the tweaker zone! First off, this is really yummy. I'm munching on it right now and just couldn't be happier. My walmart didn't have a delicata so I made this with a an acorn squash. I used an 8 oz blend of five cheese italian blend cuz that stuff is a little pricey. I didn't have seperate asiago cheese so I used a handful from the 8 oz and a palmful of parm in the mixture before topping with the rest. I didn't have the ingredients for a crust so I pressed a large carb balance tortilla into the bottom of my pan before adding the filling. That being said, I think I can still say that I made this. :blush: And I highly recommend it! Thanks Kevin, for sharing! __________________ Denise "Love is just a word until someone comes along and gives it meaning" - Anonymous

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10-25-2007, 11:30 AM	#31
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Here is another variation I made for dinner. Filling 1 fine shredded delicata squash (approx 2 cups) 4 oz. cooked bacon (cut into small pieces) 2 eggs 2 oz. shredded asigo cheese 8 oz. taco blend mexican shredded cheese. salt and pepper to taste Split, remove seeds, peel and shred delicata squash. Cook and cut up bacon. In a lagre mixing bowl combine squash, bacon, eggs, asigo cheese, salt, pepper and mix throughly. Turn into prepared crust. Bake in a preheated 350 oven for 40 minutes or until crust and cheese are golden brown.

10-25-2007, 12:37 PM	#32
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Cut and served.

10-29-2007, 08:27 PM	#33
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 757 Gallery: ~mina~	thank you. my store has this type of squash in organic but I didnt know what to do with it

11-01-2007, 01:20 PM	#34
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 757 Gallery: ~mina~	I tried this last night without the crust and only 3 oz of cheese.. I took it to work and ate it cold. it was AWESOME. It was sweet but at the same time savory.. I cant describe it! Its almost like sausage with syrup.. but not quite the delicata is divine. I just made the filling without putting any cheese in it.. threw it in a casserole pan and topped with 3 oz cheese.. mmm thank you, kevin.

11-16-2007, 08:38 AM	#36
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Kevin, Just out of curiosity, what does pricking the pie crust do? I do it cause that's what the recipe says but I don' know why I do it. I've done that for pie crusts to be baked without filling but I figured that was so they wouldn't puff up. I'm making this pie tonight for dinner.

01-11-2008, 11:21 AM	#38
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 153 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	Kevin, I made your Sweet Italian Turkey Sausage and Delicata Squash Pie again last night, with a few twists. Because DH has cholesterol issues, I used one whole egg and two egg whites. I also added 1/3 cup of sour cream. I used one acorn squash because I couldn't find the delicata's at the grocery store. The result was a nice creamy textured "sauce", but it was still retained it's original consistency. It still cut and served perfectly and the "sauce" wasn't runny, but held together just as the original version, similar to a quiche, if I had to make a comparison. I used all low-fat cheeses and only about 1/3 cup of cheese on top. I baked it at 375º for 30 minutes and it was perfectly set up. We REALLY liked this version! Next time I'll try it with the spinach and my "twists", but like the idea of just about any veggie, too. Again, thanks for the recipe!

01-11-2008, 11:29 AM	#39
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Thank Helens, I have made 6 or 7 different versions of this pie based on what I had on hand at the time. It is a pretty versatile recipe. I'm glad you enjoyed it.

01-11-2008, 11:40 AM	#40
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 153 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	I must admit I use the Dixie Diner LC pie crust mix and bake it before filling it. I tried them when I first started doing LC and we just love it, so, as you've said before, if it's not broken, don't fix it! The filling has been fun to make changes to. I think cream cheese could be used in place of the sour cream I used, also...you're right, it's a very versatile recipe! I think "pot pies" have been around forever, and this is a great version of one.

03-13-2008, 08:26 AM	#41
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I thought I would share this with you all. A friend, (after asking me) served this pie to a local restaurant owner and several versions of it are now being served on their special dinner menu a few times a month. From what I have been told, it has become quite popular. They are serving it with a high carb crust though. Still its kind of exciting.

03-13-2008, 04:36 PM	#43
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Couldn't happen to a nicer guy (or better cook!).

08-14-2008, 11:31 AM	#46
gumdrops Senior LCF Member Join Date: Aug 2005 Location: Phoenix, Arizona Posts: 162 Gallery: gumdrops Stats: 178/162/130 less than 20% BF WOE: low, low carb Diabetic Start Date: Feb 29 2003 restart 08-01-08	It looks fantastic, Kevin

03-13-2008, 05:06 PM	#44
stephdray Major LCF Poster! Join Date: Sep 2003 Location: Baltimore Posts: 1,124 Gallery: stephdray Stats: 290/247/250 WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW) Start Date: 7/4/2012 -- 43 lbs lost total	Congrats, Kevin. It's one of my favorite dishes to serve for company.

08-14-2008, 03:08 PM	#47
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Wow, I don't remember seeing this recipe before, but I just picked my very first home-grown delicata squash last night and want to make something this weekend (besides your squash bars with cranberries Kevin). I think this is what I'll make - looks like a great recipe!

09-01-2008, 10:30 AM	#48
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 757 Gallery: ~mina~	been waiting on delicatas to come into the store.. been waiting all year just for this recipe haha