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Old 10-10-2006, 09:41 AM   #1
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Sweet Italian Turkey Sausage and Delicata Squash Pie

Sweet Italian Turkey Sausage and Delicata Squash Pie (8 servings approx 6 carbs each.)
Yum!!
Crust

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into a 9 inch pie plate and press into place.

Prick crust all over with a fork and set aside


Filling

1 delicata squash (approx 1 1/2 cups)
1 lb sweet italian turkey sausage (remove tubes)
3 eggs
2 T. butter
1/4 cup shredded asigo cheese
12 oz 4 blend shredded italian cheeses.
salt and pepper to taste

Split, remove seeds, peel and cube delicata squash.
In a med-high large non-stick skillet sauté sausage, squash and butter till sausage is browned and squash is fork tender.

Then transfer to a lagre mixing bowl.
Add eggs, asigo cheese, salt, pepper and mix throughly.


Turn into the unbaked pie crust and top with blended cheese.


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


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Old 10-10-2006, 09:46 AM   #2
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YUMMMMMMMM-O!
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Old 10-10-2006, 09:49 AM   #3
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WOW Kevin....another masterpiece!!
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Old 10-10-2006, 11:34 AM   #4
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Ohhhhh that looks wonderful!!!
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Old 10-10-2006, 11:50 AM   #5
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What is Delicata squash. Is it like acorn squash?
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Old 10-10-2006, 12:05 PM   #6
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Originally Posted by gotogirl View Post
What is Delicata squash. Is it like acorn squash?
Winter Squash
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Old 10-12-2006, 04:02 AM   #7
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I made several of these pies the other day and passed them around to family and friends as I often do for their reaction and opinion. Last night I got a call from one of my staunchest critics who I depend on to be blatantly honest about the taste of anything I share with him. His comment to me was "Kevin, as I ate this pie I kept feeling like I should be paying a lot of money for it". Needless to say, his comments made me feel very good and shocked me.

Anyway......
If you get a chance to make this pie ....My friend and I highly recommend it.

It is also great reheated.
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Old 10-12-2006, 10:45 AM   #8
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LOOKS GREAT!!

I was so happy, my grocery store finally got in all the fall squash! They had the delicata squash last night!!!
This is the one that tastes like potatoes right?
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Old 10-12-2006, 10:51 AM   #9
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LOOKS GREAT!!

I was so happy, my grocery store finally got in all the fall squash! They had the delicata squash last night!!!
This is the one that tastes like potatoes right?
Yes both the Delicata and Sweet Dumpling do. The Sweet Dumpling actually taste the most like potatoes or maybe it just seemed that way since its color was much lighter.
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Old 10-14-2006, 10:50 AM   #10
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I made this, or my tweaked version, according to what I had, crustless, and doubled, in a large 13X9 pyrex. . .

My tweaks included using Sweet Dumpling, as that's all my store had, and adding one small can of tomato paste, because I wanted it

Also ended up microwaving the squash because I didn't have enough strength to cut the little suckers to seed and peel. I overcooked the squash , so I just added the mush to the cooked sausage.

Thanks, Kevin, this is a goody.
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Old 10-14-2006, 01:41 PM   #11
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Also ended up microwaving the squash because I didn't have enough strength to cut the little suckers to seed and peel.
Yes, That is why I chose to use the delicata because their skin is not near as hard and are much easier to cut and peel.
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Old 10-14-2006, 01:53 PM   #12
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After all, cooking and tasting and giving it the 5***** thumbs up on taste. . .I realized this would be tasty with spaghetti squash also, available all year long, and perhaps visually appealing too.

Again the tough skin problem with spaghetti squash. . .but a few punctures and a bit of nuking. . .make them easy to cut. . .

I nuked a 4 inch diameter Sugar Dumpling 7 minutes, flipping it over at half time. . .too long to keep in cubes. . .I would cut the time in half next time. Live (nuke) and learn.
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Old 10-15-2006, 09:02 AM   #13
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Is the Italian turkey sausage taste similar to pork Italian sausage--my store doesn't carry the turkey sausage?
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Old 10-15-2006, 10:04 AM   #14
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Is the Italian turkey sausage taste similar to pork Italian sausage--my store doesn't carry the turkey sausage?
I can't tell the difference. I use it to cut down on the fat for my DW.
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Old 10-15-2006, 10:13 AM   #15
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Wow Kevin-- that looks great! Can I substitute the resistant wheat starch with thicken/thin/not starch (think that's what it is called).
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Old 10-15-2006, 10:19 AM   #16
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Wow Kevin-- that looks great! Can I substitute the resistant wheat starch with thicken/thin/not starch (think that's what it is called).
Sorry Deb, those are two completely different things. I would not advise it.
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Old 10-15-2006, 10:42 AM   #17
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Thanks Kevin.
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Old 12-27-2006, 04:45 PM   #18
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Just wanted to say thank you for this great recipe. We had it tonight for dinner (made with regular Ital sausage). I put a little Hunts no sugar added Italian sauce in a dish on the side and we tried it with and without the added sauce. We decided it was good either way but we like it better with just a little sauce. DH said this was one of his favorites now. Since I'm out of delicata, we're going to try it with spinach next time. Lots of possibilities here. Thanks again.
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Old 12-27-2006, 06:46 PM   #19
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Will you marry me?
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Old 01-19-2007, 04:47 PM   #20
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For those that are out of delicata squash (like me), this pie is really good with spinach. I made it for dinner with frozen spinach (thawed/squeezed dry) with just a touch of onion and garlic and it was still wonderful. Thanks again Kevin. This is one our favorites.
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Old 01-26-2007, 04:20 PM   #21
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For those that are out of delicata squash (like me), this pie is really good with spinach. I made it for dinner with frozen spinach (thawed/squeezed dry) with just a touch of onion and garlic and it was still wonderful. Thanks again Kevin. This is one our favorites.
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!!!









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Old 01-26-2007, 05:01 PM   #22
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Looks like something sinful...

I'll be trying the spinach version soon. Have been kind of scared to tackle an LC pie crust (and I used to be the family pie baker!), but since everyone's raving about this, I've just got to do it. Looks like real comfort food. Thanks, Kevin, and thanks, Jackie, for coming up with a great dish.

Ginny
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Old 03-27-2007, 10:58 AM   #23
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Another variation:

Italian Beef Broccoli Cauliflower Pie

Crust

same as before

Filling

1 lb lean ground beef
1 T. dry italian dressing mix
32 oz. frozen broccoli/cauliflower mix
2 T butter
3 eggs
1/2 cup asigo cheese shredded
12 oz 4 cheese mexican mix(monterey jack, chedder, queso quesadilla, asadero)

Brown ground beef and season with italian dressing. (then set aside)
Stir fry broccoli/cauliflower in butter until fork tender. (then set aside)
Prepare unbaked pie crust.
In a lagre mixing bowl combine beef, veggies, eggs, asigo cheese, salt and pepper to taste.
Turn mixture into unbaked pie crust.
Top with mexican cheese mix.

Bake in a 350 degree preheated oven for 40 mins or until golden brown.





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Old 03-28-2007, 10:56 AM   #24
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in case anybody was interested in what a slice looked like.

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Old 10-07-2007, 10:28 AM   #25
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I picked my first couple delicata squash this morning so we had pie for Sunday brunch.
Attached Images
File Type: jpg DSC00038a.jpg (55.4 KB, 30 views)
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Old 10-07-2007, 11:09 AM   #26
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I picked my first couple delicata squash this morning so we had pie for Sunday brunch.
Rub it in, Kevin, just bought my first 2 at Whole Paycheck. . .no, I mean Whole Foods.

Thanks for turning us towards these delicious veggies. So versatle. So Delish!

p.s. Will you be freezing chunks of cooked or blanched squash with your surplus? Wouldn't that be a great horde!!!

Kudos to the gardeners out there.
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Old 10-07-2007, 12:21 PM   #27
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We planted some but something ate them before they were ripe enough to pick. They don't bother the summer squash--that seems strange. Hope Wmt has them again this year--I'll be checking next week.
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Old 10-07-2007, 01:05 PM   #28
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Kevin they all look so delish . My garden is in WA and I'm in Arizona until April . So no garden this year. We've been hunting the stores for both squashes. I can't wait to make some of these. Wish me like I have produce managers everywhere keeping an eye out for me. Ess
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Old 10-22-2007, 06:59 PM   #29
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Goodness gracious. I made the original recipe in this thread tonight, and it was absolutely company-worthy. It was gourmet, it was delicious, and it was deeply satisfying.
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Old 10-22-2007, 07:03 PM   #30
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Goodness gracious. I made the original recipe in this thread tonight, and it was absolutely company-worthy. It was gourmet, it was delicious, and it was deeply satisfying.
Thanks steph, I must admit this has always been my favorite.
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