With the savory pie with pumpkin, sausage, and Asiago cheese, I bid farewell to pumpkin season. It’s a pity though, I love pumpkin and I have to say that this year all the ones I’ve bought have been delicious.
The combination of pumpkin, sausage, and cheese is simply perfect, these three ingredients could be put in any dish and it would be an explosion of flavor, you can’t go wrong.
To be honest, I like pumpkin even when it’s just sliced and cooked. I used to cook it in the oven, but since I got an air fryer, I cook it quickly in that. Only if I have to cook a lot, I use the oven.
Just to show you how much I love pumpkin, I want to leave you with a collection of high deliciousness rate, pumpkin on the plate.
To complete a nice buffet of savory pies, perfect for an appetizer with friends, I’ll leave you with some really delicious recipes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 449.93 (Kcal)
- Carbohydrates 29.80 (g) of which sugars 3.32 (g)
- Proteins 12.79 (g)
- Fat 31.90 (g) of which saturated 5.70 (g)of which unsaturated 13.52 (g)
- Fibers 2.29 (g)
- Sodium 783.32 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Pie with Pumpkin
- 1 sheet puff pastry
- 1 lb 2 oz butternut squash (already cooked)
- 7 oz sausage
- 3.5 oz cheese (Asiago)
- to taste Parmigiano Reggiano DOP
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking Dish
Preparation of the Savory Pie with Pumpkin
Slice the pumpkin, remove the seeds and fibers, and place them on a baking sheet lined with parchment paper.
Season the slices with a drizzle of extra virgin olive oil and a pinch of salt.
Bake the pumpkin in a hot oven at 340°F for about 30 minutes. Once cooked, let it cool slightly and scoop out the pulp into a bowl.
While the pumpkin is cooking, prepare the sausage.
Crumble it with a fork and cook it in a large non-stick pan, browning it well. It should lose all its cooking water and become nicely golden.
Once ready, let it cool slightly and add it to the bowl with the pumpkin.
Cut the Asiago cheese into small cubes, about 0.2 inches. Add them to the bowl with the pumpkin and sausage.
Mix carefully, taste, and adjust the salt if needed.
Line the 11-inch ceramic baking dish with puff pastry. I love using this type of dish because they can be served directly on the table and always make a great impression. Prick the bottom of the pastry to prevent it from inflating during baking.
Sprinkle a bit of breadcrumbs on the bottom and pour in the pumpkin, sausage, and cheese filling. Level it carefully and sprinkle with a generous grating of Parmigiano Reggiano.
Bake the savory pie with pumpkin, sausage, and Asiago cheese in a hot oven at 340°F for about 35 minutes.
Let it cool slightly before serving.
The savory pie can be stored in the fridge for one day, reheat it slightly before serving, although it’s also good at room temperature.
