This recipe is a celebration of the harvest, bringing together the earthiness of black-eyed peas with the brightness of yellow squash and zucchini. It is a savory deep-dish pie that feels substantial, anchored by a golden, buttery crust that utilizes a simple kitchen shortcut.
The pie is built in distinct layers. First, a savory foundation of browned pork sausage mixed with black-eyed peas and green chiles provides a smoky, slightly spicy base. Above that sits a lighter, custard-like layer of sautéed vegetables bound together with eggs and melted cheese. The result is a meal that is both hearty and garden-fresh, perfect for feeding a crowd or ensuring leftovers for the week.
It is a dish that looks impressive when brought to the table in a heavy baking dish, golden and bubbling, yet requires very little technical skill to assemble.
Yields: 8 servings | Prep time: 30 minutes | Cook time: 35 minutes | Rest time: 15 minutes
The Crust
The Savory Base
The Vegetable Custard
1. Prepare the Sausage Layer In a skillet over medium heat, cook the pork sausage until it is browned, stirring to crumble the meat. Drain the fat well. In a large bowl, combine the cooked sausage with the drained black-eyed peas, green chiles, garlic powder, cumin, oregano, pepper, and salt. Set this mixture aside.
2. Prepare the Vegetable Layer Using the same skillet or a clean one, sauté the squash, zucchini, and onion in the melted butter until they are tender. Drain any excess liquid well. Allow the vegetables to cool for about 5 minutes. In a separate bowl, mix the beaten eggs and both shredded cheeses. Fold this egg and cheese mixture into the slightly cooled vegetables. Set aside.
3. Form the Crust Preheat your oven to 350°F (175°C). Lightly grease a 13x9x2-inch baking dish. Separate the crescent roll dough into two long rectangles. Press the perforations together to seal them. Roll or stretch the dough out to form a large 17x13-inch rectangle. Place the dough into the baking dish, pressing it into the bottom and up the sides to form a solid crust.
4. Assemble and Bake Spread the sausage and pea mixture evenly over the dough crust. Pour the vegetable and cheese mixture over the top of the sausage layer, spreading it to the edges. Bake for 30 to 35 minutes, or until the center is set and the crust is golden brown.
5. Rest and Serve Let the pie stand for 15 minutes before cutting. This allows the filling to set, making it easier to serve clean slices.
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This Sausage & Squash Harvest Pie is a hearty, savory dinner recipe. It features layers of seasoned pork sausage, earthy black-eyed peas, and fresh zucchini and yellow squash baked into a simple crescent roll crust with a cheesy egg topping. An ad-free recipe from Willowgold Farms.