photo of a sausage and squash pie sitting on a marble cutting board

Savory Pie with Butternut Squash and Sausage

Since I can remember, my answer to the most commonly asked question ever- “What’s your favorite food?”- has always been Pork Pie. Imagine the looks you get at age 7 when you answer “Pork Pie.” But I love what I love. A true Anglophile from day one. So a few years ago, when I discovered myself drowning in Butternut Squash from the garden, I thought to myself, why couldn’t I sub out the potatoes for squash in my favorite dish? And so, this savory pie with Butternut Squash and Sausage was born.

This savory pie is the perfect dish for a cozy autumn evening with friends. It’s a hearty meal to enjoy after a day of raking leaves outside. It’s a fun way to celebrate the bounty of your summer garden. And can also be a lovely meal to bring to a family with a new baby. Packed full of succulent sausage and caramelized butternut squash, not to mention fresh sage- still going strong in your garden- it’s a great way to keep eating from the Potager in Autumn.

I’ve discovered that pies like this can be a magical way to camouflage healthier veggies that kids may not be drawn to right off the bat. Ask my children to eat butternut squash on its own and you might get a scowl. Put it in a pie; that frown turns upside down.

The history of a savory pie

In good old merry England, a savory pie recipe was a staple clear back to medieval times. When we studied the middle ages last year, I was blown away by the foods and feasts consumed by castle and cottage dwellers alike. So many different varieties of wild game pies, wild bird pies and crusty confections stuffed with all kinds of strange fillings. Aspic, YUCK. Needless to say, savory pies have always been a great way of either using up small amounts of random ingredients, or hiding less popular ingredients. For example, butternut squash.

How do I use up Butternut Squash?

No matter where you live, it seems that most people end up with a glut of winter squash from their gardens. Squash is easy to plant, easy to grow and isn’t typically susceptible to the host of garden pests that can torment the more delicate veggies. But, squash isn’t always easy to love. And I don’t think I know a single person who isn’t ready to throw their piles of pumpkins to the chickens halfway through the Winter.

I get it. Squash isn’t necessarily the most exciting thing to eat. BUT, tuck into this pie with savory sausage, some flavorful dried herbs and a beautiful Einkorn pie crust and well, it’s hard to be mad about eat it one more night.

This recipe is also great because you could easily use squash you’ve preserved. Whether it’s just been cured and stored in the pantry/root cellar, or you’ve gone to the trouble of blanching and freezing it, it’s a perfect way to work through your supply. Prepared butternut squash is an easy thing to grab from the store too, if you want to keep things super simple. My grocery store sells it peeled and sliced and ready to rock.

The most special thing about this pie though, besides the tantalizing fillings, is THE CRUST. Beautiful, flaky pie crust made from heirloom Einkorn flour.

What is so special about Einkorn flour?

  • Einkorn wheat is an ancient grain that’s never been hybridized. The very structure of the wheat stalk is softer and more flexible. Think about this in contrast to modern wheat, grown short, straight, thick and strong. Which one do you think might be easier for our bodies to break down?
  • The gluten content is lower in Einkorn wheat, and Einkorn flour has proven to be easier to digest than modern wheat flours.
  • Delicious Einkorn flour is full of antioxidants, has a beautiful flavor profile and is much higher in lots of great vitamins and minerals, protein and healthy fats.
  • Personally, I find Einkorn flour to lend a beautiful, buttery flavor and golden color. It offers higher nutrition and digestibility for my family and I rarely reach for another option.

If you’ve known me for any amount of time, read my cookbook or even had a conversation with me, you’re probably quite clear on my feelings for Einkorn. It’s what I use. It’s what I love. Once you go Einkorn, it’s hard to go back.

I’ve heard diehard bread bakers lament the lack of gluten and structure when working with Einkorn flour. And I have to admit, baking artisan breads with it is tricky. I’ve only ever had much success with a dry starter a la Shaye Elliott. But in an application such as pie crust- and in this Savory Pie Recipe- Einkorn really shines.

How to cut butternut squash

Butternut squash feels pretty commonplace nowadays, it’s a staple in most grocery stores and lots of people have worked with it. But, in case you are new to the beautiful butternut, here’s a few tips for preparing the squash easily:

  • Cut off both ends (stem and blossom end).
  • Use a vegetable peeler to peel off the outer layer of the skin. If your squash is quite large and the skin really tough, sometimes it’s easier to use a pairing knife to remove the skin instead.
  • Slice the squash in half, long-wise, and use a tablespoon to scoop out the seeds and flesh.
  • From here, I like to slice each half into halves, then make large, thin, flat slices. This makes them easier to stack and cube for your eventual Savory Pie.

What you need to make this savory pie recipe:

Wanna just make the pie already? Let’s do it! Here’s a list of my go-to pie baking tools:

  • A French Rolling Pin. My apologies to all the grandmas out there, but ever since I used one in culinary school, my heart belongs to the French rolling pin. Easy to use and no creaky squeaking involved. This one is Made in the USA.
  • Mason Cash Mixing Bowl. The best mixing bowls of all time. I’ve already confessed my love for all things England, but I have two of these bowls and they are perfection. The new Meadow line is so cute!
  • Pastry Blender. I use this inexpensive tool for pie crust, scones, biscuits and anything else that requires cold butter. It’s magic.
  • Marble board. I could not live without my marble board. Well, maybe I could live, but I certainly couldn’t bake without it! Bonus, it serves as a lovely background for food photos.
  • Cast-Iron Skillet. I have three sizes of cast-iron skillet: small, medium and large. They hang on the wall right above my stove and they get used every single day.
  • Pie Dish. A basic white, fluted pie dish will take you to infinity and beyond.

Other savory pie recipes and ideas:

Cozy, Savory Pie Recipe with Butternut Squash and Sausage



Prep time45 minutes

Cook time45 minutes

Total time1 hour30 minutes

I grew up on a recipe called Pork Pie made with frozen Ore Ida potatoes, and I loved it. But when I encountered a recipe for a butternut squash pie I thought to myself, “What an upgrade!” Squash and sausage? Yes please! This is straight-up comfort food. Autumn bliss. A pleasure to make and a pleasure to eat. And I highly recommend you do both. Make this Savory Pie Recipe with Butternut Squash and Sausage today.


Einkorn Pie Crust

  • 2.5 cups all-purpose Einkorn flour
  • 1/2 tsp sea salt
  • 8 Tbsp grass-fed butter, cold and cubed
  • 6 Tbsp ice water

Pie Filling

  • 1 Tbsp butter
  • 1 ea yellow onion, diced
  • 1 lb Italian Sausage or Bratwurst, ground or removed from casings
  • 1 ea butternut squash, peeled, seeded and cubed
  • 1 Tbsp all-purpose Einkorn flour, to thicken
  • 1 cup water
  • 4-6 leaves fresh sage, minced
  • salt + pepper, to taste


  • 1

    Preheat oven to 425 degrees F.

  • 2

    In a large bowl, combine the flour and salt. Cut the butter into the flour mixture with a pastry blender. Add ice water and squeeze dough together in your hands until it holds together. Knead for 1 minute on a clean work surface. Divide the dough in two pieces and flatten each into a disc. Wrap in a beeswax wrap (or plastic wrap) and refrigerate for 30 minutes.

  • 3

    To a hot cast-iron skillet, add 2 Tbsp butter, onions and cook until softened. Add sausage and cook until cooked through. Stir in flour and 1 cup water to meat mixture. Add squash, sage and seasonings.

  • 4

    Heat to boiling, reduce to low, cover and simmer for 5-10 minutes or until squash is softened.

  • 5

    Roll out bottom pie crust and place in round pie dish. Spoon mixture into crust. Add top pie crust and seal, crimping edges and adding air vents.

  • 6

    Bake 45 minutes or until crust is well-baked and golden brown.

Keywords:Butternut Squash, Sausage Pie, Sausage, Autumn Recipes, Autumn Dinners, Squash Recipes, Autumn, Butternut Squash and Sausage

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