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1
Preheat the oven to 400.
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2
Cut the butternut squash in half and scoop out the seeds.
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3
Brush both halves with olive oil then place cut side down on a baking pan.
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4
Roast for 40 minutes, or until tender.
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5
Set aside to cool.
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6
Make the pierogi dough: In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together.
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7
Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth.
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8
Wrap in plastic wrap and let rest for 30 minutes.
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9
Scoop out the butternut squash flesh and mash.
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10
Stir in the sage leaves and season with salt and pepper.
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11
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
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12
Using a 3-inch round cutter, cut out 12-15 rounds.
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13
Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds.
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14
Fold the dough over, making half moon shapes, pressing out the air.
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15
Press and crimp the edges to seal the pierogi.
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16
Bring a large pot of salted water to a rolling boil.
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17
Cook the pierogi for 3-5 minutes, or until tender.
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18
Drain.
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19
Heat the butter in a large skillet over medium heat.
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20
Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden.
