This weeks recipe comes from one of the Ravelry groups that I'm in ~ Folklore and Fairtales knitting group. This group is a lot of fun and all kinds of topics have come up in the Autumn knit-a-long thread. One of them is food and Jonna Rose made our mouths water with this recipe. I had to try it and was so not disappointed!
Squash and Sausage Pot Pie
Ingredients: (the ingredients aren't precise, which is just how I like to cook. Go ahead and just dump it in until you feel it's right. It'll be perfect!)
1 med Sugar Pumpkin (our store didn't have any, so I bought a orange globe of a squash that I can't remember the name of. Whatever it was, it was scrumptious!)
Salt and Pepper to taste
Sausage - (I used one package of chicken and apple links and one package of mild Italian)
Pie Crust for a double-crusted pie
Preheat oven to 400. Open pumpkin or other squash, remove seeds and chop pumpkin into cubes. Chop the sage and shallots. Mix together and put into a roasting pan in a single layer. Drizzle with olive oil and salt and pepper. Bake for 10 minutes, stir, return to the oven for 10 more minutes.
Meanwhile, cook sausage in a pan on top of stove. When veggie's are roasted, mix the cooked sausage with the vegetables and a few tablespoons of jalapeno jelly.
Use as a filling between the pie crusts.
Bake at 350 until golden brown.
Yummy! I served it with a roasted beet and greens salad with homemade spicy orange vinaigrette salad dressing and french vanilla ice cream topped with homemade blackberry sauce for dessert.