A’ight, let’s just put it out there. These pictures are terrible. I made this pie after work one night. It was dark out, which makes picture taking hard enough, but apparently, I was also craaaaazy shaky. I mean, I’m always shaky-I’ll never be a brain surgeon-but some days are noticeably worse than others. This was one of them. All I’m saying is please please don’t let these busted photos turn you off, because this thing is a winner.
While we’re being honest, I’ll just throw in that I totally used a store-bought crust. Sure, had it been a Sunday afternoon, I would have taken the 10 minutes to blend a real one up, but after work, a pre-rolled Pillsbury crust from the refrigerated section=pretty. freaking. awesome. In all reality, pre-made crusts have improved immensely in the last few years and I have a hard time, sometimes, talking myself out of them. What it comes down to though, is that nothing call be bad filled with roasted squash, sweet italian turkey sausage, swiss chard, parmesan cheese, and…drumroll please…Fontina.
Oh Fontina, you are the high priestess of melty cheeses. I just love it. If I want gooey, melty cheese, be it on pizza, in a sandwich or rolled into a roulade, I go straight for Fontina. It melts like a dream and has a good hit of funkiness that you can’t get from mozzarella and that holds up to strong flavors. Hearts. This was intended to be a healthy-ish veggie and lean sausage pie, but it’s possible I got a little cheese-slutty around my friend Fontina. You could totally cut back on the amount, but honestly, I have no idea why you would want to do such a thing. This may not be the most photogenic of pies, but she sure is pretty on the inside.
Sausage, Butternut and Swiss Chard Pie
I made this up! Served 6-8 as an app, or 4-6 as a main.
I think the trick to anything with many layers or components is not to skimp or rush the steps. Roast the squash until golden, caramelize the onions deeply- do not rush. And season every single layer as you go.
1 lb butternut squash, chopped into 1/2″ cubes
1 T olive oil
12 oz sweet italian turkey sausage, casings removed
1 medium onion, thinly sliced
2 cloves garlic, sliced
1 large head swiss chard, tough ribs removed and leaves roughly chopped
1/2 c. grated parmesan, divided
4 oz fontina, shredded or diced into bits
1 pie crust in a 9″ pie pan
- Heat oven to 425°F
- Spread the squash evenly on a large pan lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat evenly. Roast for ~30 min or until tender and starting to brown. Remove, but leave oven on
- While the squash roasts, brown the sausage over medium heat in a nonstick skillet. Remove to a paper-towel lined plate and reserve
- If you have a lot of sausage fat left in your pan, pour most of it off- just leave a couple teaspoons. Add the onion and garlic, a pinch of salt and pepper and brown until caramelized (~15-20 min). If you want to speed up the process, add a pinch of white sugar. Let them get brown!!
- When the onions are almost done, add the swiss chard and cook until wilted. Season with salt and pepper. Remove from heat
- In a large bowl, mix together the squash, sausage, and onions/garlic/chard. Let it cool a bit so that you dont cook your egg in the next step
- Whisk egg in a small bowl and mix into cooled filling along with 1/4 c. parmesan, and all the fontina. Taste and adjust seasoning
- Spread the filling evenly in the prepared crust. Sprinkle the remaining parmesan over the top
- Bake for 30-35 minutes or until crust is brown and parmesan is toasted