The perfect fall recipe – this Sausage and Butternut Squash Slab Pie is filled with comfort! Sausage, butternut squash and cheese are a perfect match!
‘Tis the season for all things butternut squash. If you love cozy, savory fall dishes, this Sausage and Butternut Squash Slab Pie is a must-try. Sweet roasted squash pairs beautifully with Italian sausage, melty cheese and a touch of marinara tucked into a flaky puff pastry crust. It’s comforting, simple to assemble, and perfect for dinner or entertaining.
Butternut squash is one of my favorite fall ingredients. It’s versatile and adds natural sweetness and a creamy texture that complements savory elements like sausage and cheese. This slab pie brings those flavors together with minimal fuss: roast the squash, brown the sausage, combine with ricotta and mozzarella, spread everything on puff pastry, top with another sheet and bake until golden.
Ingredients
- Butternut squash: Fresh and cubed, or use pre-cut or frozen to save time.
- Olive oil: For roasting the squash; any high-heat oil works.
- Italian sausage: Sweet or hot, casings removed; adjust spice to taste.
- Garlic: Freshly minced for best flavor.
- Egg: One large, beaten with a little water to brush the pastry.
- Flour: For dusting the work surface when rolling puff pastry.
- Puff pastry: Two frozen sheets, thawed but still slightly cold.
- Cheese: Shredded mozzarella and ricotta; drain ricotta if watery.
- Marinara: Prepared sauce you enjoy, either store-bought or homemade.
- Basil: Fresh basil chopped into the filling and reserved for garnish; use dried basil sparingly if fresh isn’t available.
Tips and Tricks
Roast the squash ahead of time to shorten weeknight prep—roasting a full squash and keeping extras refrigerated makes quick meals all week. For a vegetarian version, leave out the sausage and add extra roasted squash or sautéed mushrooms instead. Work with puff pastry while it’s still cool; if it warms up it becomes sticky and harder to handle. Store leftovers refrigerated, and reheat in the oven to maintain the pastry’s crispness.
More Butternut Squash Recipes
Try other comforting butternut squash ideas like stuffed squash, creamy soup, quick bread, silky pasta, or hearty chili to keep this seasonal ingredient in rotation.
Sausage and Butternut Squash Slab Pie
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
- Preheat the oven to 425ºF. Toss the cubed butternut squash with 1 tablespoon olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast until tender and golden, about 30–35 minutes.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet. Brown the Italian sausage, breaking it up with a spoon, until cooked through. Add the minced garlic and cook 30 seconds more. Remove from heat and stir in the roasted squash and half the basil.
- Beat the egg with 1 teaspoon water. Lightly flour a work surface and roll each puff pastry sheet into roughly 10×12-inch rectangles.
- Place one pastry sheet on a parchment-lined baking sheet. Leaving a 1-inch border, spread the sausage and squash mixture evenly. Sprinkle with mozzarella and dot with ricotta. Drizzle marinara over the cheese, then sprinkle with the remaining basil. Top with the second pastry sheet, seal and crimp the edges, and brush with the beaten egg. Cut a few slits in the top to vent.
- Bake until the pastry is puffed and golden, 20–30 minutes. Let rest briefly, then sprinkle with extra basil and cut into pieces to serve.
Recipe Notes:
Nutrition information is an estimate and will vary by ingredients and brands used.
Nutrition Information
Calories: 488 kcal
Carbohydrates: 26 g
Protein: 17 g
Fat: 35 g