Butternut Pirogies

We have a special variety of butternut squash in our CSA boxes this week called Honey Nut. They're an adorable serving-sized mini butternut with dark tan skin and great sweet flavor. You can simply cut them in half and bake. Add some herbs and butter, and you have a dreamy side dish! If you've got time to get a little more elaborate, definitely make these pirogies, they make an irresistibly delicious meal and kids love them too!

Ingredients (for the filling):
2 baby butternut squash peeled, seeded, and cubed. (You could also substitute sweet potatoes, or another type of winter squash here). 
3 Cloves chopped garlic
2 Tbsp butter
1 Tsp salt
2 Tsp black pepper
1 Tsp nutmeg
4 cups water or veggie stock
3 Tsp herbs of choice, chopped (I used rosemary and sage)

Method:
Prepare squash by peeling, seeding and cutting into small cubes. In a large skillet, heat the
butter over medium heat. Add the chopped garlic and saute for 1 minute. Add the cubed
squash. Stir well and add the nutmeg, pepper and salt. Let this mixture cook over medium heat
for 3 minutes.

Add 1 cup water (or broth) and turn heat to high, bring to a boil. Stir occasionally, to ensure the
squash does not stick to the bottom of the pan. As liquid evaporates add more, about a cup at a
time. Cook over high heat, for 30 minutes adding water as needed. The squash will begin to
soften and caramelize. Cook until you can smash the mixture with a masher. Begin to bring the
mixture to a thick paste, mashing with the back side of the spoon as you continue to stir. ​Once the mixture has reached the consistency of thick mashed potatoes, removed from pan and place in a bowl. Add the chopped herbs and mix well. Set aside.

Ingredients (pirogi dough and garnish):
2 Cups all purpose flour 
¾ cups sour cream
1 large egg
1/2 cup melted unsalted butter (divided)
1 Tsp salt
1 large clove crushed garlic
Chopped herbs/parmesan cheese to garnish

Method:
Mix the flour, sour cream, egg, ¼ cup melted butter and salt in a large bowl until it reaches a
dough like texture. Form into a thick round, wrap in plastic wrap and place in the fridge for 20-30 minutes.

Once the dough has chilled, roll out into a large round on a floured surface. Cut the dough into
about a dozen 3-4 inch rounds. Place 1 tablespoon of the butternut squash mixture in each
round. Fold each round over into a half moon shape. Press edges firmly closed.

Meanwhile, bring a large pot or skillet of water to a boil. Place all the pierogis into the boiling water. Boil for about 5 minutes. Drain out the water.

Now: in a large skillet heat ¼ cup butter and 1 clove crushed garlic. Place the pierogis in the
pan and cook on each side for 1 minute. Remove from the heat and add the herbs and cheese
to garnish!  Goes great with roasted brussel sprouts! Enjoy!