Butternut Squash Pierogies with Sage, Bourbon and Brown Butter Sauce

Happy Early Thanksgiving to all! In case you are looking to impress your family with a modern spin on a Thanksgiving classic, we have the perfect recipe for you. These Butternut Squash Pierogies are also a creative way to use your leftovers. The truth is…you can’t really cut any corners with this recipe if you want delicious results. That means you need to roll your own dough and stuff your own Pierogies. Trust me…it’s well worth it!!

Butternut Squash Filling:

  • 1 butternut squash cubed
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1/4 cup finely grated Parmesan Cheese
  • 1 tablespoon of Ricotta Cheese
  • Salt and freshly ground pepper
  • Splash of bourbon (amount varies depending on your mood :))

Peel and cube the butternut squash.  Add cubes to a sauce pan and boil in salted water for about 10 minutes, or until squash is tender.  Drain and mash the squash.  Add in the remaining ingredients and mix well.  Let cool slightly before adding onto dough.

Pierogie Dough:

  • 1 lb of flour (4 cups)
  • 1 egg
  • 1 cup of milk (room temperature)
  • Pinch of salt
  • Extra water water if needed (depending on consistency)

Beat egg. Add flour, egg, milk, and salt into mixer. Mix until dough looks like picture below. If dough is too sticky, add more flour. If dough is too tight, slowly add more water.  Dip hands into flour and spread flour onto work surface.  Take 1/2 of the dough and roll out until very thin.  Cut dough in 1/2 and dollop teaspoon-sized portion of the filling at least 2 inches apart onto one 1/2.  Use your fingertip or a brush to moisten the edges of the pasta sheet with water. Carefully place a second sheet of the dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted and oiled water to a boil. Carefully drop in the Pierogies and cook for about 5 minutes. Drain, and lightly fry Pierogies in skillet until slightly crispy.

Brown Butter Sauce

  • 2 sticks unsalted butter
  • 1/4 cup heavy cream
  • 8 sage leaves (chiffonade)
  • Salt and freshly ground pepper

Melt butter in a medium saute pan over medium high heat. Add bourbon (I happened to use Four Roses Bourbon). Add the heavy cream and cook for 1 minute. Add the sage and season with salt and pepper, to taste. Plate and spoon butter sauce over Pierogies.

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3 Responses to Butternut Squash Pierogies with Sage, Bourbon and Brown Butter Sauce

  1. Oliver says:

    I am going to make these as soon as I finish licking my computer screen.
    Man does that look good!

  2. You are going to love them. Let us know how they come. In fact, email us a picture!

  3. sally frain says:

    it says to add bourbon to the sauce, but it doesnt say how much ty

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