Join My Email List and Get my "Find the Time to Write" Planner for Free Click HereJoin my email list and Get my "Find the Time to Write" Planner for Free

Pierogi and Butternut Squash Stew

IMG_20171204_165741.jpgThis stew is a warm treat for a cold winter day. You can make this with homemade pierogis, but the packaged ones work just as well.
  • 2 – 3 tablespoons olive oil (divided)
  • 1 small onion chopped
  • 1 tablespoon tomato paste
  • 8 ounces white mushrooms sliced
  • 2 tablespoons flour
  • 2 cups low-sodium chicken broth
  • 2 cups of water
  • 3 cups shredded cabbage or coleslaw mix
  • 10 ounces (about 2 cups) cubed butternut squash
  • 1 12-to-13 ounce package of cheddar and potato pierogies (or any flavor of choice)
  • salt and pepper to taste
  • 1/3 cup sour cream (optional)
  • Measuring cups
  • Measuring spoons
  • Dutch oven or large pot
  • Cutting board
  • Knife
1.  Heat 2 tablespoons oil in dutch oven on medium heat.  Add onion and cook for about 5 minutes.  If needed add 1 tablespoon oil if there isn’t much oil left.  Add tomato paste and cook, stirring, for 30 seconds.  Add the mushrooms and stir well to coat.  Cook a couple of minutes.  Add the flour and cook, stirring for 1 minute, then slowly stir in the chicken broth and 2 cups of water, scraping up any browned bits from the bottom of the pot.
2.  Add the cabbage and squash to the pot, cover, and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted and the squash is tender (about 15-20 minutes).  Add the pierogies and simmer, uncovered until the pierogies are cooked through 5-7 minutes.  Season with salt and pepper to taste.  Serve and top with the sour cream.

Spread the love

Leave a Reply

%d bloggers like this: