Pierogi and Squash Stew Recipe

Name: Pierogi and Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 8 ounces Italian turkey sausage, casings removed; 1 tablespoon tomato paste; 1 pound cremini mushrooms, sliced; 2 tablespoons all-purpose flour; 2 cups low-sodium chicken broth; 3 cups shredded coleslaw mix or shredded cabbage; 1 10 -ounce bag frozen cubed butternut squash, thawed; 1 12 -to-13-ounce package cheddar and potato pierogies; Kosher salt; 1/3 cup sour cream; Freshly ground pepper

Servings: persons

2 teaspoons extra-virgin olive oil
8 ounces Italian turkey sausage, casings removed
1 tablespoon tomato paste
1 pound cremini mushrooms, sliced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3 cups shredded coleslaw mix or shredded cabbage
1 10 -ounce bag frozen cubed butternut squash, thawed
1 12 -to-13-ounce package cheddar and potato pierogies
Kosher salt
1/3 cup sour cream
Freshly ground pepper

1
Heat the olive oil in a large pot over medium heat; add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
2
Add the tomato paste and cook, stirring, 30 seconds.
3
Add the mushrooms and stir well to coat.
4
Increase the heat to medium high, cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
5
Add the flour and cook, stirring, 1 minute, then stir in the chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot.
6
Add the coleslaw mix to the pot, cover and bring to a simmer.
7
Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes.
8
Add the squash and pierogies and simmer, uncovered, until the pierogies are cooked through, 5 to 7 minutes.
9
Season with salt.
10
Divide among bowls and top with the sour cream, and pepper to taste.
11
Per serving: Calories 388; Fat 13 g (Saturated 5 g); Cholesterol75 mg; Sodium 763 mg; Carbohydrate 46 g; Fiber 4 g; Protein 24 g
12
Photograph by Christopher Testani

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons extra-virgin olive oil, 8 ounces Italian turkey sausage, casings removed, 1 tablespoon tomato paste, 1 pound cremini mushrooms, sliced, and more.

Yes, Pierogi and Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pierogi and Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions