Gluten Free Squash and Sausage Crostata with Ricotta and Honey

Squash and Sausage Crostata with Ricotta and Honey

Squash and Sausage Crostata with Ricotta and Honey

With Geefree’s gluten-free puff pastry sheets the possibilities are endless. Our squash-sausage crostata is sure to be a crowd-pleaser. Your friends and family will ask for it over and over!


  • 1 package of Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • 1 TBSP. Extra Virgin Olive Oil

  • 8 oz. Mild Italian Sausage Links, casings removed

  • 1 tsp. Fennel Seeds, coarsely crushed

  • 12 oz. Acorn Squash or Butternut Squash, halved, seeded, and thinly sliced

  • Freshly Ground Pepper

  • ¾ tsp. Kosher Salt, divided

  • 2 Cups Whole-Milk Ricotta Cheese

  • 1 TBSP. Oregano, fresh, chopped

  • 1 TBSP. Buckwheat or any flavor honey, plus more for drizzling

  • 1 Egg beaten for egg wash

  • Fresh Oregano Leaves for garnish

  • Crushed Red Pepper (optional)


  • Bring dough to room temperature. Preheat oven to 400°F. Prepare sheet pan with parchment and non-stick spray.

  • Dust counter then roll dough to a 15” circle, rotating dough occasionally to make sure it isn’t sticking. Dust as needed. Loosely roll dough circle onto rolling pin; unroll onto prepared sheet pan, cover with plastic wrap and refrigerate till cold and firm, about 20 minutes.

  • Make the filling
  • Heat oil in a large skillet over medium high.

  • Add sausage and crushed fennel seeds; cook, breaking up sausage with a wooden spoon, until meat is browned, about 5 minutes.

  • Remove skillet from heat, add squash, a few grinds of pepper and ½ tsp kosher salt.

  • Stir until well combined. Stir together ricotta, oregano, honey, and remaining ¼ tsp kosher salt in a medium bowl.

  • Make Crostata
  • Remove chilled dough from refrigerator.

  • Spread ricotta mixture over dough leaving a 2” border.

  • Scatter squash-sausage mixture in an even layer over the ricotta mixture.

  • Fold edges of dough over filling, overlapping every 4” or so to create an even pleated crust. Brush crust with the beaten egg.

  • Bake in preheated oven until nicely browned and crisp, 40-50 minutes.

  • Remove from oven and immediately drizzle generously with honey. Scatter oregano leaves and red pepper (if desired) over filling.

  • Cut crostata into wedges.