I had the idea to make butternut squash pierogi while driving to work. It's funny, that's where a lot of my ideas come from. I just hadn't made pierogi in a while and wanted to do something different. Then I remembered I had 15 butternut squash in my garage that were freshly picked from the garden, so I figured butternut squash pierogi would work out pretty well!
I have to say, I absolutely loved these. They are full of fresh, autumnal flavors. The sage comes through delightfully, but the delicate butternut squash is the star. Sauté these in some butter and onions, and the outside of the pierogi becomes perfectly crisp which lends itself to the tender center perfectly.
For the Pierogi Dough
Source: Martha Stewart
1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
Butternut Squash Filling
(Note - this will make about 30 or so pierogi, which is about half of the pierogi from the recipe above. I made 1/2 butternut squash and 1/2 potato, but if you want to make all butternut squash, I'd recommend doubling this recipe)
1 medium to large Butternut squash
4-6 large, fresh sage leaves
1/2 - 1 tsp cinnamon
pinch of ground ginger
1/8 - 1/4 tsp freshly grated nutmeg
salt and freshly ground black pepper to taste