Pierogi And Squash Stew Recipes

SQUASH AND SPINACH PIEROGI CASSEROLE

Squash and Spinach Pierogi Casserole image

This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. -Susan Skrtich, Hamilton, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup meatless pasta sauce
1 package (14 ounces) frozen potato and cheese pierogi, thawed
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1 large egg, room temperature, lightly beaten
1 cup frozen cubed butternut squash (about 5 ounces)
1-1/2 cups shredded part-skim mozzarella cheese
1/2 cup sour cream, optional

Steps:

Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 855mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 14g protein.

PIEROGI AND SQUASH STEW

Pierogi and Squash Stew image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.
Add the tomato paste and cook, stirring, 30 seconds. Add the mushrooms and stir well to coat. Increase the heat to medium high, cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
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. Add the coleslaw mix to the pot, cover and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes.
Add the squash and pierogies and simmer, uncovered, until the pierogies are cooked through, 5 to 7 minutes. Season with salt.
Divide among bowls and top with the sour cream, and pepper to taste.

Nutrition Facts : Calories 388, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 75 milligrams, Sodium 763 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 24 grams

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