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!

Cheesy Hot Sausage Butternut Sage Tart
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…….
Cheesy Hot Sausage Butternut Sage Tart
“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
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
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 9×13 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.
  • Cook time: 00 hrs. 40 mins.
  • Total time: 60 mins.
  • Tags: butternut squash, hot Italian Sausage, pork, onion, sage, comfort food, pie, tart, savory tart
Instructions

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

11 Comments

  1. Sherri Jo September 19, 2014 at 10:13 am - Reply

    I might have to make this for myself this weekend… my kids won't eat it, I don't think… but that's ok. More for me 🙂 <3

  2. Mandee Pogue September 19, 2014 at 10:36 am - Reply

    This sounds divine! I can't wait to give it a try! Such beautiful, seasonal ingredients!

  3. Lesa @ Edesia's Notebook September 19, 2014 at 12:24 pm - Reply

    This looks amazing, Shelby! Last year for the SRC I made a pasta dish with butternut squash and sausage; you are right, such a great combo. I have been jonesing for butternut squash lately, so I put your curried butternut squash naan pizza on my meal plan for next week. Can't wait, and can't wait to try this one too.

  4. marye @ restless chipotle September 19, 2014 at 2:43 pm - Reply

    I love butternut squash … and I am making this for sure..I guess I'll share with Sherri Jo since my family won't eat it either.

  5. Pam September 19, 2014 at 2:52 pm - Reply

    Wow Shelby! I love butternut squash and sage together, this rustic tart looks fantastic and I can't wait to make it.

  6. The Food Hunter September 19, 2014 at 3:08 pm - Reply

    drooling!! that looks fantastic!

  7. Carrie R September 19, 2014 at 7:14 pm - Reply

    Oooooo… I am loving the fall flavors in this! Yum! 🙂 Pinned.

  8. Life Tastes Good September 20, 2014 at 2:03 am - Reply

    Butternut squash is a fave of mine! I can just taste the deliciousness! And, btw, if Don gets on the phone around dinner time the same thing happens! Such gabbers! haha

  9. lutzflcat September 20, 2014 at 12:34 pm - Reply

    Oh yeah, this definitely is worth trying. Feel certain this one's a WINNER!

  10. Ruth C November 24, 2015 at 11:02 am - Reply

    Had this last night! Absolutely delicious… will be making again soon… could not get enough

    • Shelby November 24, 2015 at 11:28 am - Reply

      So glad you enjoyed it! Thank you so much for letting me know!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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