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Crust
1/3 c. + 1 T. shortening (I used crisco green with no trans fats) 3/4 c. Carbalose flour 1/4 c. Resistant Wheat Starch 75 2 T. + 1 t. cold water Cut shortening into flour until the particles are like small peas. Sprinkle in water,
1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl. Roll
out between 2 lightly dusted(WPI 5000) sheets of wax paper. Invert into a 9 inch pie plate and press into place. Prick
crust all over with a fork and set aside
Filling
1 delicata squash (approx 1 1/2 cups)
1 lb sweet Italian turkey sausage (remove tubes)
3
eggs
2 T. butter
1/4 cup shredded asigo cheese
12 oz 4 blend shredded italian cheeses.
salt and pepper to taste
Split,
remove seeds, peel and cube delicata squash.
In a med-high large non-stick skillet sauté sausage, squash and butter till
sausage is browned and squash is fork tender.
Then transfer to a lagre mixing bowl.
Add eggs, asigo cheese, salt,
pepper and mix throughly.
Turn into the unbaked pie crust and top with blended cheese.
Bake in a preheated 350 oven for 40 minutes or until crust and cheese are golden brown.
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