- October 18, 2024
- Main Dishes
Acorn Squash Pot Pies
Cozy and comforting, these Acorn Squash Pot Pies feature roasted acorn squash stuffed with a savory sausage filling, then topped with golden, flaky puff pastry. Perfect for a hearty fall dinner, each bite combines the sweetness of squash with rich sausage flavors topped with buttery layers of pastry.
Cozy and comforting, these Acorn Squash Pot Pies feature roasted acorn squash stuffed with a savory sausage filling, then topped with golden, flaky puff pastry. Perfect for a hearty fall dinner, each bite combines the sweetness of squash with rich sausage flavors topped with buttery layers of pastry.
Acorn Squash Pot Pies are a delicious and cozy twist on the classic pot pie recipe. With savory sausage filling, a flaky puff pastry crust, and roasted acorn squash as the base, this dish brings out the best fall flavors. Whether you’re looking for something hearty for a weeknight dinner or a special addition to your Thanksgiving menu, this recipe is sure to impress.
Why This Recipe Works
- Rich, Savory Flavors: The combination of Italian sausage, kale, apples, and pecans creates a perfect balance of savory and sweet.
- Seasonal Ingredients: Using acorn squash as the base for this pot pie recipe brings warmth and a seasonal touch that screams autumn comfort food.
- Flaky Pastry Crust: The puff pastry topping adds that golden brown, crispy texture that complements the soft and savory filling.
Supplies Needed
- Baking Sheet
- Sharp Knife
- Large Skillet
- Medium Bowl
- Small Bowl (for egg wash)
- Ovenproof Baking Dish or Heavy Ovenproof Skillet
Ingredients
Acorn Squash & Seasonings
- Acorn Squash: These are the star of the dish, providing a natural bowl for the filling and a sweet, nutty flavor once roasted. If you prefer, you can swap these for butternut squash or sweet potatoes.
- Olive Oil: Used to roast the squash and give it a slightly crispy, golden edge. You can substitute with vegetable oil or even melted butter for a richer taste.
- Salt & Black Pepper: Essential seasonings to enhance the natural flavor of the squash.
Sausage Filling
- Hot Italian Sausage: This brings a savory, slightly spicy flavor to the filling. You can easily swap this for mild sausage, ground turkey, chicken sausage, or even a vegetarian sausage alternative.
- Red Onion & Celery: These vegetables add texture and a base of flavor to the filling. Feel free to substitute with leeks or shallots if you want a milder taste.
- Kale: Adds a healthy, earthy component to the filling. If you’re not a fan of kale, try spinach or Swiss chard.
- Pecans & Dried Cranberries: These ingredients add crunch and sweetness to balance the savory filling. You can substitute the pecans with walnuts or almonds, and the cranberries with raisins or dried cherries.
- Apple: Chopped apple gives the filling a sweet, fresh bite that complements the sausage. You can swap this for pears or even butternut squash chunks for a different flavor profile.
Puff Pastry Topping
- Puff Pastry Sheet: This forms the crispy, flaky top crust of the pot pie. If you don’t have puff pastry, you could use pie dough or even crescent roll dough for a different texture.
- Egg: Used to make an egg wash that will give the puff pastry a golden, shiny finish. If you’re avoiding eggs, you can use a mix of almond milk and olive oil as a substitute.
Preparation
Preparing the Acorn Squash
Start by preheating your oven to 400°F (200°C). Slice the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut-side up. Drizzle with olive oil and season with salt and pepper for flavor. Pop them into the oven and roast for about 20 minutes, or until the flesh is tender and lightly browned on the edges. This will be your “bowl” for the filling. Alternatively, you can try prepping this in the air fryer and follow these instructions for air fryer acorn squash as well.
Making the Sausage Filling
While the squash is in the oven, heat a skillet over medium-high heat. Brown the Italian sausage, breaking it up into smaller pieces as it cooks. Once the sausage is browned, add the diced red onion, celery, and chopped kale. Sauté the mixture for about 3-5 minutes, until the veggies are soft and the kale is wilted. Toss in the chopped pecans, dried cranberries, and apple, and cook for a few more minutes until everything is well combined and fragrant. Season the mixture with salt and pepper to taste.
Assembling the Pot Pies
Once your squash is roasted, carefully spoon the sausage filling into each squash half. Pack the filling in generously, letting it mound slightly over the top for a hearty bite in each serving. Cut your puff pastry into squares and lay one square over each stuffed squash, pressing the edges lightly to seal. For a golden brown, crispy crust, brush the top of the pastry with a whisked egg wash.
Baking the Pot Pies
Place the stuffed and topped squash back in the oven, and bake at the same temperature for another 15-20 minutes, or until the puff pastry is golden and crisp. Once baked, remove from the oven and let the pot pies cool slightly before serving. The result is a perfect blend of crispy pastry and warm, savory filling inside the roasted squash.
Expert Cooking Tips
- Keep the puff pastry cold: Work quickly when handling puff pastry. Keeping it cold ensures it puffs up and turns crispy in the oven.
- Egg wash for shine: Brushing the pastry with a whisked egg will give it that beautiful golden brown color. You can also add a pinch of salt to the egg wash for extra flavor.
- Customize your filling: The sausage filling is very versatile. Feel free to swap ingredients based on what’s available or your preference, like using rotisserie chicken or adding a sprinkle of parmesan cheese on top for extra flavor.
What to Serve with Acorn Squash Pot Pies
Acorn Squash Pot Pies are hearty on their own, but you can pair them with sides like brussels sprouts, wild rice, or a fresh green salad. For a sweeter side, try pairing with my smoked sweet potatoes. These pies also make an excellent addition to a Thanksgiving menu or any fall-inspired dinner party!
More Recipes To Try
Butternut Squash and Spinach Lasagna
Italian Sausage & Gnocchi Sheet Pan Dinner
Acorn Squash Pot Pies
Ingredients
Acorn Squash
- 2 Acorn Squash halved
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Sausage Filling
- 1/2 lb Hot Italian Sausage ground
- 1/4 cup Celery diced small
- 1/2 cup Red Onion diced small
- 4 cup kale chopped
- 1/4 cup Pecans chopped
- 1/4 cup Dried Cranberries
- 1 Apple chopped small
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Puff Pastry Topping
- 1 sheet Puff Pastry Dough thawed but cold
- 1 Egg for egg wash
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Drizzle olive oil over the cut sides of the acorn squash, season with salt and pepper, and place them cut side up a baking sheet. Roast for 20 minutes.
- Make the Sausage Filling: While the squash is roasting, heat a skillet over medium heat. Add the Italian sausage, breaking it up as it cooks. Once browned, add the diced onion and celery, and kale, cooking until the veggies are soft and fragrant (about 3-5 minutes). Stir in the chopped pecans, dried cranberries and diced apple. Continue to to cook another 3-4 minutes.
- Stuff the Squash: After 20 minutes, remove the squash from the oven and carefully stuff each acorn squash half with the sausage mixture so it's slightly overflowing over the top.
- Top with Puff Pastry: Cut the puff pastry into four equal squares. Place the puff pastry over each stuffed squash, pressing gently around the edges to seal. Brush the tops with the beaten egg for a golden finish.
- Bake: Return the stuffed squash to the oven and bake for another 15-20 minutes until the puff pastry is golden brown and crispy.
- Serve: Let cool slightly before serving. Enjoy your acorn squash pot pies!