Savory Pie

Last night we held our annual pie night. Since I didn't feel like veering off my pie-making binge for dinner, I made a savory pie for dinner.


uncooked pie shell
1 lb ground sausage
2c gravy (can use bullion or from a package if desired)
1/2 large onion, chopped
2 cloves garlic
2+ cups assorted veggies (we used carrots and cauliflower, but anything's great)
salt and pepper
grated cheese (I used monteray jack)


Fry sausage until well crumbled. As the juices come out, add in onion and cook until soft and golden. Add garlic and other veggies, as well as salt and pepper to taste. Cook until everything starts to soften a little. Pour all into pie shell, pour in gravy, and sprinkle top with 1+ c cheese (depending how much you like!)
Bake at 350 for around 20 min--long enough to cook crust and get cheese melted and golden.

This one was really popular at pie night! I'll have to make it again!

Acorn Squash Soup

1 acorn squash, cut off rind and chop into medium chunks.
Over medium heat, bring one quart of milk to a gentle boil. Add acorn squash chunks as milk heats.
Add around 1Tbs salt, 1 tsp pepper, 1 tsp cinnamon, and 1/2 tsp nutmeg.
Stir until spices are mixed in.
When squash is soft, scoop into a bowl or blender and pulvarize the squash into some of the milk. Remix all back together in the pan.