Pierogi with Butternut Squash and Sage

A fun main course for autumn or winter. The pierogi dough is extremely easy to work with. Ingredients listed below:

The butternut squash filling:
A 3-lb (or slightly smaller) butternut squash
5 large or 10 small sage leaves
Salt and pepper to taste

For the pierogi dough:
2 cups all-purpose flour
3/4 cup sour cream
1 large egg
1/4 cup olive oil
1/2 teaspoon salt

[adriaschumann]

Your videos are NEVER too long! They are informative and interesting. Many of us are watching. I AM WATCHING. Thank you.

[marilynmegibow]

I am THRILLED by this demo. It absolutely was not too long. I doted on your every gesture and word. I've wanted to make perogis for years and years. I moved to Michigan (my birthplace) to be mear my daughter Matti who is a superb baker in Dec.
of 2020. She is not commercial. She apprenticed with a renown published cake specialist.
I lived in NYC for 49y.
When the kids were young and then afterwards by myself or with friends, until COVID, I walked from our apt.
to the lower East Side. I know the resturant you mentioned in on Second at 19th St. I also loved their Borst.
Thank you for every bit of this wonderful video. You make my dreams come true.

[clairelariviere]

I made these today. It took a bit of fiddling with the first 3 perogi but we got the hang of it. Only one of fifteen opened while boiling. They then fried up well in just a teaspoon of butter. Served with sour cream and pure maple syrup and it was delicious. Thank you Kevin

[bettyhigginson]

I like Ukrainian pierogi filled with potatoe and cheese and served with fried onions and sour cream. We have a large Ukrainian influence in Manitoba and the dish is well loved here. Borscht with a dollop of sour cream is excellent too.

[paulsonap]

I agree with a previous commenter about how nice it is to see most of the entire process----I also am a visual learner. This recipe looks especially delicious!

[Joe-ewrt]

Most ethnic cooking is a way to utilize available ingredients and make it taste good. My mother-in-law was a great cook who made Polish dishes without exotic or expensive ingredients. Problem is that these dishes were usually labor intensive. I only learned a couple as they were so much work and also mainly intuitive. Love your videos and the way you carefully explain and show us how to do it. oxoxox

[lflf]

Kevin, as always, you have inspired me! My Polish grandmother made pierogi for us growing up. My Polish stepmother made pierogi for everyone at Christmas. Although I made pretty much everything else - I have never tried making pierogi! New Year's resolution: make Kevin's pierogi as soon as possible! Thank you, Kevin. God bless you, Mr. Fox, Avery, Binkie and Goldie. All the best for 2024!!!! Know that you ARE LOVED!

[adriaschumann]

My English grandmother was a great cook. My Bubbe - then called Russia but now included in Ukraine - was not a good cook. But, she made two things very well: apple cake and pierogi, She served it with sourcream and fresh dill in sourcream. Hers were usually meat-filled, but I never saw her make them. Maybe you could do that one time to show us. Would we have to pre-cook the meat? Maybe.

[anafindlay]

Another winning recipe Kevin making my filling with mushrooms and thyme,
then serve them with sour cream and crisp bacon❤️❤️❤️
Thank you be safe😊

[DtaDwn]

I would so want to make these. I have Chec. in me. My Dad' and his Sister was from that Country. I wished i could have spent more time with them, but never got the Chance. Thank you Kevin for this Recipe.

[pettytoni]

I lived in Buffalo, NY, for a number of years. They have some great Polish restaurants there with many varieties of Pierogi. I miss it!

[embee]

Hi Kevin! Since I just watched your butternut squash soup recipe, I am compelled to add bacon and onion to this pierogi filling (not sure about the sherry). It just sounds so good, I can't resist. I love your channel. What a great vibe you have. Confident but laid back, warm and kind. You are so talented in so many areas. And what a beautiful home you have. Watching you is a real mood elevator for me. So what do I have to do to get an invite to one of your food soirees? Just kidding. And yet . . .

[Tiffany-vjtv]

I prefer to see the whole process it is easier for me so I appreciate it Kevin👩‍🍳 I love a good pierogi and I see in the comments that someone also puts fruit in there so I'm gonna try this as well as of course the butternut squash now that fall is once again upon us I'm excited to start making and baking squash 😊.

[lillymaypatterson]

That is about the same dough recipe I use, except I use my tangy goat milk cream cheese. I have a freezer shelve full of it from last year. Try using leftover meat loaf. Joke; If you stand around here to long, I will make perogies out of you. I have a great assortment of different size perogy pinchers. After freezing I put them in zip lock baggies and label them. Fun meal or side dish. NEOHIO Great Job Kevin.

[prarieborn]

They look so appetizing!! Thank you for the recipe. The video was very cozy with the storm outside and the warm kitchen inside. I love the look of the white, old fashioned style radiator under the window. Is it the original that was in the house? I keep returning to your channel because you just exude happiness and contentment with your life. The house is every homemaker’s dream. It reminds me of the old song from the 1960’s that goes “ I’ll light the fire, while you place the flowers in the vase that you bought today. Such a cozy room, the windows are ilumminated by the evening sun shine through them, fiery gems for you, only for you! Our house is a very very very fine house, with two cats in the yard, Life used to be so hard, Now everything is easy “cause of you.” I don’t recall the artist who wrote it. We were married 55 yrs, and early on we bought a very very fine old house built in 1910, with lovely old fashioned woodwork . I live iin a little house in the woods now., with several cats in the yard. and no mice .I want to ask if you know a recipe to make “Zrazy”? I used to eat them at a tiny little cafe run by an elderly Russian couple. They were similar to the perogi, except they were filled with a sweet and sour cabbage mixture, and served with a brown sauce. that was out-of-this-world delicious Also I would like to request that you would show how to make the filling for “Coronation chicken” tea sandwiches. I have read that it was created to honor Queen Elizabeth II coronation celebration and it has continued to be be a tradition for afternoon tea in the UK. I have enjoyed your tea-by-the-fire videos.and recipes. More, please, and Thank you.

[debrahowe]

Your videos are never too long, I love watching and listening to you, we make Kraut pierogi

[sandratalbert]

Each video keeps bringing fascinating recipes….Love it !!!💕👍💕

[anthonyreale]

Thank you Kevin will make over winter break when I’m home from school break for my family. Love your videos. Best Maria.

[zoraida]

I made your 🥟 pierogis. They were sinfully delicious. Thanks

[fouroakswisconsin]

Thank you for the recipe! Yum! I just made the new to me discovery that pumpkin is lower in carbs than butternut squash. So pumpkin goes in my garden next year.