Sweet Italian Turkey Sausage and Delicata Squash Pie

Kevinpa · 10-10-2006, 08:41 AM

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.

magnamater · 10-10-2006, 08:46 AM

YUMMMMMMMM-O!

Maggy · 10-10-2006, 08:49 AM

WOW Kevin....another masterpiece!!

Marbel · 10-10-2006, 10:34 AM

Ohhhhh that looks wonderful!!!

gotogirl · 10-10-2006, 10:50 AM

What is Delicata squash. Is it like acorn squash?

Kevinpa · 10-10-2006, 11:05 AM

Quote:

Originally Posted by gotogirl

What is Delicata squash. Is it like acorn squash?

Winter Squash

Kevinpa · 10-12-2006, 03:02 AM

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.

Strawberry · 10-12-2006, 09:45 AM

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?

Kevinpa · 10-12-2006, 09:51 AM

Quote:

Originally Posted by Strawberry

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.

magnamater · 10-14-2006, 09:50 AM

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.

Kevinpa · 10-14-2006, 12:41 PM

Quote:

Originally Posted by magnamater

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.

magnamater · 10-14-2006, 12:53 PM

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.

jackieba · 10-15-2006, 08:02 AM

Is the Italian turkey sausage taste similar to pork Italian sausage--my store doesn't carry the turkey sausage?

Kevinpa · 10-15-2006, 09:04 AM

Quote:

Originally Posted by jackieba

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.

DixieMoon · 10-15-2006, 09:13 AM

Wow Kevin-- that looks great! Can I substitute the resistant wheat starch with thicken/thin/not starch (think that's what it is called).

Kevinpa · 10-15-2006, 09:19 AM

Quote:

Originally Posted by DixieMoon

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.

DixieMoon · 10-15-2006, 09:42 AM

Thanks Kevin.

jackieba · 12-27-2006, 03:45 PM

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.

marieze · 12-27-2006, 05:46 PM

Will you marry me?

jackieba · 01-19-2007, 03:47 PM

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.

Kevinpa · 01-26-2007, 03:20 PM

Quote:

Originally Posted by jackieba

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!!!

rexsreine · 01-26-2007, 04:01 PM

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

Kevinpa · 03-27-2007, 09:58 AM

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.

Kevinpa · 03-28-2007, 09:56 AM

in case anybody was interested in what a slice looked like.

Kevinpa · 10-07-2007, 09:28 AM

I picked my first couple delicata squash this morning so we had pie for Sunday brunch.

magnamater · 10-07-2007, 10:09 AM

Quote:

Originally Posted by Kevinpa

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.

jackieba · 10-07-2007, 11:21 AM

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.

rosethorns · 10-07-2007, 12:05 PM

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

stephdray · 10-22-2007, 05:59 PM

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.

Kevinpa · 10-22-2007, 06:03 PM

Quote:

Originally Posted by stephdray

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.

10-10-2006, 08:41 AM	#1
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	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.

01-26-2007, 04:01 PM	#22
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	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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10-10-2006, 08:46 AM	#2
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	YUMMMMMMMM-O!

10-10-2006, 08:49 AM	#3
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,419 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	WOW Kevin....another masterpiece!!

10-10-2006, 10:34 AM	#4
Marbel Blabbermouth!!! Join Date: Oct 2002 Location: Middle-earth Posts: 6,425 Gallery: Marbel Stats: 160/getting there/120 5'2" WOE: Atkins (taking the scenic route)	Ohhhhh that looks wonderful!!!

10-10-2006, 10:50 AM	#5
gotogirl MAJOR LCF POSTER! Join Date: Oct 2005 Location: Texas Posts: 2,019 Gallery: gotogirl Stats: 148/116/120 5'3" WOE: Atkins for Life Maintenance Start Date: August, 2005	What is Delicata squash. Is it like acorn squash?

10-12-2006, 03:02 AM	#7
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 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.

10-12-2006, 09:45 AM	#8
Strawberry Very Gabby LCF Member!!! Join Date: Nov 2005 Posts: 3,249 Gallery: Strawberry	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?

10-14-2006, 09:50 AM	#10
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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.

10-14-2006, 12:53 PM	#12
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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.

10-15-2006, 08:02 AM	#13
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Is the Italian turkey sausage taste similar to pork Italian sausage--my store doesn't carry the turkey sausage?

10-15-2006, 09:13 AM	#15
DixieMoon Major LCF Poster! Join Date: Jan 2004 Posts: 1,143 Gallery: DixieMoon WOE: low carb Start Date: 2/2011	Wow Kevin-- that looks great! Can I substitute the resistant wheat starch with thicken/thin/not starch (think that's what it is called).

10-15-2006, 09:42 AM	#17
DixieMoon Major LCF Poster! Join Date: Jan 2004 Posts: 1,143 Gallery: DixieMoon WOE: low carb Start Date: 2/2011	Thanks Kevin.

12-27-2006, 03:45 PM	#18
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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.

12-27-2006, 05:46 PM	#19
marieze Major LCF Poster! Join Date: Jul 2002 Location: Lake Oswego, Oregon Posts: 1,828 Gallery: marieze Stats: 361/225/180 WOE: My way low carb! Start Date: July 11th 2003	Will you marry me?

01-19-2007, 03:47 PM	#20
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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.

03-27-2007, 09:58 AM	#23
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	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.

03-28-2007, 09:56 AM	#24
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	in case anybody was interested in what a slice looked like.

10-07-2007, 11:21 AM	#27
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	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.

10-07-2007, 12:05 PM	#28
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,526 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	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

10-22-2007, 05:59 PM	#29
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	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.