Irresistible Butternut Squash Pierogi Recipe with Sage

The comforting aroma of sage and buttery squash filling your kitchen is pure magic. These butternut squash and sage pierogi are a delightful twist on traditional Eastern European dumplings that I discovered during a fall dinner with friends. The creamy, slightly sweet filling pairs beautifully with the savory notes of sage, creating a perfect balance of flavors. Whether you’re a pierogi enthusiast or a newbie to homemade dumplings, this recipe is your next culinary adventure!

I still remember the first time I tried making these. It was a chilly autumn evening, and I wanted something hearty yet unique to serve my family. Trust me, the combination of the golden butternut squash and the earthy freshness of sage was a hit, and it has become a seasonal favorite ever since. Plus, there’s something so satisfying about creating these little pockets of joy from scratch. Let’s dive into the details of this irresistible butternut squash pierogi recipe with sage.

Why You’ll Love This Recipe

Once you whip up these butternut squash pierogi, you’ll understand why they’re such a showstopper. Here’s what makes this recipe so special:

• Perfect for Fall: Packed with autumn vibes, these pierogi bring the warmth and coziness of seasonal squash and aromatic sage right to your plate.
• Homemade Comfort: Making your own pierogi from scratch is a labor of love, but the reward is unmatched. They’re the perfect comforting dish for chilly evenings.
• Simple Ingredients: You likely have most of the ingredients already in your kitchen. The star of the show, butternut squash, is easy to find this time of year.
• Impressive Yet Easy: While they look fancy and complicated, the process is straightforward and fun to follow. Plus, they freeze beautifully, so you can make a big batch and enjoy them later.
• Unforgettable Flavor: The creamy butternut squash filling with a hint of sage is the perfect combination of sweet and savory.

These pierogi aren’t just dumplings—they’re little pockets of happiness. Whether you’re cooking for a special occasion or just want to treat yourself, this recipe is guaranteed to bring smiles to the table.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a dish that’s both flavorful and satisfying. You’ll find most of these items at your local grocery store or farmer’s market.

For the Pierogi Dough:

• 2 cups (250 g) all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1 large egg
• 1/3 cup (80 ml) sour cream
• 1/4 cup (60 ml) water

For the Butternut Squash Filling:

• 1 1/2 cups (about 300 g) cooked and mashed butternut squash
• 1/4 cup (60 g) ricotta cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons (30 g) grated Parmesan cheese
• 2 teaspoons fresh sage, finely chopped

For Serving:

• 2 tablespoons unsalted butter
• Fresh sage leaves for garnish
• Sour cream (optional)

If you can’t find fresh sage, dried sage works too—just use half the amount. For the butternut squash, roasted squash gives the best flavor, but you can also steam or microwave it for convenience.

Equipment Needed

Here’s a list of tools that will help you make these pierogi with ease:

• Mixing bowls
• Rolling pin (or a clean bottle as an alternative)
• Large pot for boiling pierogi
• Fork and spoon for shaping pierogi
• Pastry cutter or glass (to cut out dough circles)
• Skillet for sautéing butter and sage
• Masher or food processor (to prepare the butternut squash filling)

If you don’t have a pastry cutter on hand, you can use the rim of a glass or jar to cut out dough circles. For rolling the dough, a wine bottle works well in a pinch!

Preparation Method

1. Prepare the dough: In a mixing bowl, combine the flour and salt. Add the egg and sour cream, then gradually mix in the water until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a kitchen towel and let it rest for 30 minutes.
2. Make the filling: Mash the cooked butternut squash in a bowl until smooth. Add ricotta cheese, nutmeg, salt, pepper, Parmesan cheese, and chopped sage. Mix well until fully combined. Taste and adjust seasoning if needed.
3. Roll out the dough: On a floured surface, roll out the dough to about 1/8-inch thickness. Use a pastry cutter or glass to cut out circles (about 3 inches in diameter).
4. Fill the pierogi: Place a small spoonful of the butternut squash filling in the center of each circle. Fold the dough over to form a half-moon shape, then press the edges together firmly. Use a fork to crimp the edges for a secure seal.
5. Boil the pierogi: Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
6. Pan-fry the pierogi: Heat butter in a skillet over medium heat. Add fresh sage leaves and cook until crispy, about 1 minute. Add the boiled pierogi to the pan and sauté until golden brown on both sides, about 2-3 minutes per side.

Serve the pierogi warm, garnished with crispy sage leaves and a dollop of sour cream if desired. Enjoy!

Cooking Tips & Techniques

Here are some helpful tips to ensure your butternut squash pierogi turn out flawless every time:

• Don’t skip resting the dough: Resting allows the gluten to relax, making your dough easier to roll out.
• Get the filling consistency right: Make sure your butternut squash is well-drained and mashed smoothly to avoid a runny filling.
• Seal the edges properly: To prevent the filling from leaking during boiling, press the edges tightly and crimp them with a fork.
• Avoid overcrowding the pot: Boil pierogi in small batches to ensure even cooking.
• Freeze extras: Lay uncooked pierogi on a baking sheet and freeze them individually before transferring to a freezer bag. They can go straight from the freezer to boiling water when you’re ready to eat.

With these tips, you’ll be making pierogi like a pro in no time!

Variations & Adaptations

There’s so much flexibility with this recipe! Here are a few ways to change things up:

• Gluten-Free Option: Swap out the all-purpose flour for a gluten-free flour blend. Add a teaspoon of xanthan gum to improve elasticity.
• Vegan Version: Replace the egg in the dough with a flaxseed egg and use dairy-free alternatives for sour cream and ricotta. The flavor remains just as delightful!
• Extra Savory Twist: Add caramelized onions to the filling for a deeper flavor profile.
• Herb Swap: Try replacing sage with thyme or rosemary for a unique herbal touch.
• Cheese Swap: Use goat cheese instead of ricotta for a tangy punch.

Feel free to experiment with these variations to make the recipe your own!

Serving & Storage Suggestions

This dish is best served warm and fresh, but don’t worry—leftovers are just as delicious.

• Serving Suggestions: Pair these pierogi with a crisp green salad or roasted Brussels sprouts for a complete meal. A glass of dry white wine complements the flavors beautifully.
• Storage: Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze uncooked pierogi on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months.
• Reheating: To reheat, boil frozen pierogi for 5 minutes, then pan-fry as usual for a crispy finish.

The flavors of these pierogi deepen after a day in the fridge, making them an excellent make-ahead option for dinner parties or busy evenings.

Nutritional Information & Benefits

This recipe is packed with wholesome ingredients that offer both flavor and nutrition. Here’s a quick breakdown:

• Calories: Approximately 200 per pierogi
• Protein: Butternut squash and ricotta provide a surprising dose of protein.
• Vitamins: Butternut squash is loaded with Vitamin A, which supports healthy vision and immunity.
• Healthy Fats: Butter and ricotta cheese add creaminess while providing essential fats.
• Dietary Considerations: This recipe can be adapted to be gluten-free or vegan to suit dietary needs.

With its balance of nutrients, this dish is a comforting and guilt-free indulgence that nurtures your body and soul.

Conclusion

If you’re looking for a recipe that’s both comforting and elegant, these butternut squash and sage pierogi are a must-try. They’re versatile, delicious, and perfect for any occasion, whether it’s a family dinner or a holiday celebration. Plus, making pierogi from scratch is a rewarding experience that connects you to the heart of home cooking.

I love this recipe because it brings together the best of fall flavors in a way that’s both nostalgic and fresh. I hope you’ll enjoy making these as much as I do—and don’t forget to share your experience! Leave a comment below or tag me on social media with your pierogi creations. Let’s keep the tradition alive, one delicious pierogi at a time!

FAQs

Can I make the pierogi dough in advance?

Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure it’s tightly wrapped to prevent it from drying out.

Can I use frozen butternut squash?

Absolutely. Just thaw and drain the squash before mashing it to remove excess water.

How do I prevent the pierogi from sticking to each other?

Dust them lightly with flour after shaping and ensure there’s enough space between them when boiling or storing.

Can I use a pasta machine to roll out the dough?

Yes, a pasta machine can help you achieve an even thickness. Just set it to the widest setting and adjust gradually as needed.

What’s the best way to freeze pierogi?

Freeze them uncooked on a baking sheet lined with parchment paper. Once solid, transfer them to an airtight container or freezer bag.

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