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Irresistible Butternut Squash Pierogi Recipe with Sage

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These butternut squash and sage pierogi are a delightful twist on traditional Eastern European dumplings, featuring a creamy, slightly sweet filling paired with savory notes of sage.

Ingredients

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

Instructions

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

Notes

[‘Resting the dough allows the gluten to relax, making it easier to roll out.’, ‘Ensure the butternut squash is well-drained and mashed smoothly to avoid a runny filling.’, ‘Press the edges tightly and crimp them with a fork to prevent the filling from leaking during boiling.’, ‘Boil pierogi in small batches to ensure even cooking.’, ‘Freeze uncooked pierogi individually on a baking sheet before transferring to a freezer bag.’]

Nutrition

Keywords: butternut squash, pierogi, sage, fall recipe, homemade dumplings, comfort food, vegetarian recipe

Find it online: https://fuzzyforker.com/irresistible-butternut-squash-pierogi-recipe-with-sage/