Рецепт Cheesy Hot Sausage, Butternut & Sage Tart
The other night I took one of our favorite recipes and amped it up with some Johnsonville Hot Italian Sausage and created this Cheesy Hot Sausage and Butternut Tart. It was De-Licious!
So, when Grumpy likes something, he isn't very couth about how he states it. It took him a while to get to dinner that night because he was gabbing with his dad on the phone, People say women are bad? Meet the Ruttan men, when, you get those two on the phone, they can drive a person nuts becasue god forbid one says "I'm about to eat dinner, let me call you back". Dinner was ready and it sat for an hour while he gabbed on the phone. I kept motioned to him to eat but I was ignored. We never seem to eat together anymore. I can't wait for him to get back to work because our sleep and eat patterns are SO different right now and it drives me batty.
In any case, when Grumpy finally took his first bite his words were.......
"This is some good sh*t!". Seriously Grumpy? Your calling my food that I'm feeding you that? Well it was so good, he couldn't stop talking about it. This made 1 tart, 4 generous servings and guess what? There is absolutely none left over for me to take to lunch today. I had 1 serving. Grumpy had the rest. He told me after we went to bed and I was half asleep, that the sausage made that dish even better. I totally agree. The sweetness of the squash combined with the heat from the hot italian sausage was a perfect flavor combination and a perfect fall comforting dish!
Cheesy Hot Sausage, Butternut & Sage Tart
Published 09/19/2014
Ingredients
- 1 refrigerated pie crust round (I use Pillsbury)
- 3 cups butternut squash, peeled and cubed
- 8 sage leaves, ribboned then diced
- 1 tablespoon olive oil, divided
- 1 small onion, sliced
- 1 teaspoon brown sugar
- 1 cup cubed montery jack cheese
- 1-lb package hot Italian Sausage (I use Johnsonville)
Instructions
Place squash, sage, and 1/2 tablespoon of olive oil in 9x13 casserole dish. Sprinkle with salt and pepper and bake in 350 degree oven for 20 minutes. Remove from oven, sprinkle with brown sugar and return to bake another 5 -10 minutes, or until squash is fork tender.
While squash is cooking, saute sausage until browned, breaking up into small pieces while cooking. Drain grease from sausage and set aside.
Cook onions in 1/2 tablespoon olive oil over low heat until they become translucent and begin to brown. You can do this at the same time you are cooking the sausage.
Remove butternut squash from oven, combine the sausage and onion with the squash. Set aside to cool about 10 minutes. Toss montery jack cheese into squash mixture.
Roll out pie dough onto a pastry sheet. Roll the dough with pie roller to make the dough round a little bigger, approximately 10 inches round. Place butternut squash mixture in center of dough, leaving about 1-1/2 inches of dough around edge. Lightly tap some water around edge of dough and pull dough over top of the round in sections (I think I did this 5 times) patting to help dough stick together.
Spray exposed dough with butter spray. Place in 350 degree oven and bake for 35-40 minutes or until crust has browned nicely.
Yield: 4-6 servings
Prep Time: 00 hrs. 20 mins.