LC Sweet Italian Sausage and Delicate Squash Pie

[barbogold]

Low Carb Sweet Italian Turkey Sausage and Delicata Squash Pie (8 servings approx 6 carbs each.)
Yum!! by Kevinpa
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
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) 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. (for topping)
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 large mixing bowl.
Add eggs, asigo cheese, salt, pepper and mix thoroughly,
Turn filling into crust and top with Italian 4 blend cheese
Bake 350 for about 40 minutes