Butternut Squash Pierogies
Feeds four
Can be made vegan
Prep Time: About 1 hour, 15 minutes
Cook Time: About 30 minutes
Dough
INGREDIENTS
– 1 cup whole wheat flour
– 1 cup all-purpose flour
– 1/3 cup water (plus more, as needed)
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1 tbsp white vinegar
Filling
– One medium Sweetland butternut squash, baked, peeled, and pureed
– 1 large clove Sweetland garlic, minced and sauteed
– 1/4 tsp salt
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon dried parsley
Sautee with
– Butter or olive oil
– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)
– Fresh Sweetland thyme
Serve with
– Sauerkraut (optional)
– Sour Cream (optional)
Directions
1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.
2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.
3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.
4. Wrap dough in a damp towel and let rest for at least 30 mins.
5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.
6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.
7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.
8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.
Butternut Squash Pierogies
Feeds four
Can be made vegan
Prep Time: About 1 hour, 15 minutes
Cook Time: About 30 minutes
Dough
INGREDIENTS
– 1 cup whole wheat flour
– 1 cup all-purpose flour
– 1/3 cup water (plus more, as needed)
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1 tbsp white vinegar
Filling
– One medium Sweetland butternut squash, baked, peeled, and pureed
– 1 large clove Sweetland garlic, minced and sauteed
– 1/4 tsp salt
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon dried parsley
Sautee with
– Butter or olive oil
– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)
– Fresh Sweetland thyme
Serve with
– Sauerkraut (optional)
– Sour Cream (optional)
Directions
1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.
2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.
3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.
4. Wrap dough in a damp towel and let rest for at least 30 mins.
5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.
6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.
7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.
8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.
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