Butternut Squash and Wild Mushroom Pierogis with Amy
Amy and I met rather by chance; she sat next to me in Business Administration and we bonded over the weirdness of the class, religion, and food! So while we were “studying” for the exam, Amy (a double-Pole) taught me how to make pierogis. They’re delicious little dumplings filled with cheese or some kind of vegetable mixture – we did butternut squash and wild mushroom (porcini and cremini), but you can also do potato – then mixed with caramelized onions and topped with sour cream.
I used twice as much caramelized onion as the recipe calls for. The sour cream really makes the dish; don’t leave it out! Amy served this with a spicy Korean salad – even though it was such a mixture of ethnic foods, the smoothness and creaminess of the pierogies and sour cream went really well with the vinegary-spiciness of the Korean salad. I really recommend this pairing.
Butternut Squash filling
3 cups butternut squash, diced
1 onion, diced
1 tomato, diced
Cumin, salt, pepper, to taste
Paprika or cayenne, to taste
Caramelize the onion, then add the tomato and squash. Flavor with cumin, salt, and peppers. Resist (or succumb to) the temptation to eat this with a spoon. Mash it up a little so most of the lumps are gone. Stuff inside the pierogies!