Sausage & Squash Calzones

Advance Prep (complete up to 2 days in advance):
  • 1 medium butternut squash
  • ½ c. water
  • 1 lb. mild or spicy Italian sausage
  • 1 medium yellow onion, diced
  • ½ c. grated parmesan cheese
  • ½ c. chopped fresh sage, optional
Assembly/Baking Day:
  • 2 lbs. pizza dough (use homemade or store-bought)

Preheat the oven to 350° F. Split the squash in half, lengthwise, and scrape out and discard the seeds. Place the squash halves cut side down in a large baking dish; carefully pour the water around them. Bake in the preheated oven for about 45 minutes or until the flesh of the squash is soft before removing to cool for 10 minutes.

While the squash is baking, brown the sausage with the onion until the sausage is cooked through and the onion is softened. While the sausage is still warm, but not hot, add the parmesan cheese and, if desired, the chopped sage and stir to combine. Set aside.

When the squash has cooled a bit, remove the flesh from the shell and mash with a fork in a large bowl. Add the meat mixture to the squash and stir until combined. If desired, place in a food-safe container and refrigerate for up to 2 days before using as a calzone filling.

When you are ready to assemble the calzones, preheat the oven to 400° F. Split the pizza dough into 4-6 equally sized balls of dough. Press each ball into a round measuring 6-8" and about ¼" thick. Using a spoon, add enough filling to the center of one side of the round that it will make a generous pocket sandwich when the other side of the round is closed around it. Close the rounds, creating 4-6 crescent-shaped calzones. Bake in the preheated oven for 20-25 minutes or until the dough is golden and fully cooked and the fillings are warm. Serve warm.

  • Yields: 4-6 servings
  • Preparation Time: 50 minutes advanced prep and 30 minutes assembly and baking
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