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5 from 5 votes

Pierogi with Butternut Squash and Sage

These dumplings celebrate the two great tastes of autumn: butternut squash and sage.
Total Time1 hr
Course: Main Course
Cuisine: Polish
Servings: 4


For the butternut squash filling:

  • A butternut squash that weighs 3 pounds or slightly less
  • olive oil
  • Kosher salt and freshly ground pepper to taste
  • 5 large or 7-10 small sage leaves, cut into small-ish pieces

For the Pierogi Dough:

  • 2 cups all-purpose flour
  • 3/4 cup sour cream
  • 1 large egg, beaten
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt

For crisping the Pierogi:

  • 2-3 tablespoons butter

Optional for serving the Pierogi:

  • melted butter
  • chopped sage leaves
  • pure maple syrup


Making the butternut squash filling:

  • Center the oven rack; preheat the oven to 400°F. Halve and seed the squash. Brush the cut side with olive oil, and then place the squash halves cut-side-down on a baking sheet. Bake until perfectly tender -- 40-50 minutes.
  • When cool enough to handle, scoop the squash innards into a medium bowl. Add the salt, pepper, and cut sage leaves. Mash and stir the mixture with a potato masher to achieve a smooth puree. Taste carefully to correct seasonings. Set aside.

Making, filling, and forming the Pierogi dough:

  • Tip the flour into a medium bowl. Add the sour cream, egg, olive oil, and salt. Stir until a shaggy dough dorms. Then pour the dough onto a lightly-floured work surface, and knead until smooth. Wrap the dough in cling film and let rest for 20-30 minutes. Meanwhile, add 4 quarts of water to a large pot, and set it to boil.
  • Cut the dough in half. Roll one half into a 1/8-inch thick circle. Use a 3-inch (not smaller!) biscuit cutter or drinking glass to press out rounds. Transfer the rounds to a parchment lined baking sheet. Repeat for the remaining dough -- you should end up with 12-15 rounds.
  • Place one tablespoon of the squash mixture in the center of each round. Then stretch two ends of the dough up and over the filling, to form a half moon shape. Pinch edges to seal.

Boiling the Pierogi:

  • Working in two or more batches, gently plunge the dumplings into the boiling water. Let them cook until they float to the surface -- usually 2-3 minutes. Use a slotted spoon to transfer the cooked dumplings to a parchment lined (or just lightly-greased) baking sheet.

Crisping and serving the Pierogi:

  • Put the butter in a large skillet over medium heat. When the butter melts and its foam subsides, fry the dumplings in batches until they are spotty brown and crisp -- about 2 minutes per side. Serve hot, topped with melted butter, chopped sage leaves, and, if you wish, a light drizzle of pure maple syrup.