Perfectly nutty and sweet roasted butternut squash makes a great pierogi filling. The added fragrance of sage pairs perfectly with the butternut squash.
Pierogi Dough
- 2 cup flour
- 3/4 cup sour cream
- 1 large egg
- 1/4 cup extra virgin olive oil
- 1/2 tsp kosher or sea salt
- Preheat the oven to 400°. Cut the butternut squash in half and scoop out the seeds. Brush both halves with olive oil then place cut side down on a baking pan. Roast for 40 minutes, or until tender. Set aside to cool.
- Make the pierogi dough: In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling & Finishing
- 1 medium butternut squash (about 3 pounds)
- extra-virgin olive oil, for brushing
- 5 sage leaves, chopped
- kosher or sea salt, to taste
- fresh cracked black pepper, to taste
- 2 tbsp unsalted butter
- Scoop out the butternut squash flesh and mash. Stir in the sage leaves and season with salt and pepper.
- On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
- Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.
- Heat the butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden.
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Recipe Credit: Todd Porter and Diane Cu
Image Credit: Todd Porter and Diane Cu
