Roasted Butternut Squash and Sage Pierogi Recipe

Name: Roasted Butternut Squash and Sage Pierogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 3/4 cup sour cream; 1 large egg; 1/4 cup extra-virgin olive oil; 1/2 teaspoon kosher or sea salt; 1 medium butternut squash (about 3 pounds); Extra-virgin olive oil, for brushing; 5 sage leaves, chopped; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 2 tablespoon unsalted butter

Servings: persons

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

667

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 11 ingredients. The key ingredients include: 2 cups flour, 3/4 cup sour cream, 1 large egg, 1/4 cup extra-virgin olive oil, and more.

Yes, Roasted Butternut Squash and Sage Pierogi falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Butternut Squash and Sage Pierogi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions