Butternut Squash and Mushroom Pierogi
Handmade squash and mushroom pierogi filled with tender roasted butternut squash and savory mushrooms, blanketed in a rich sage brown butter sauce. Perfect comfort food!
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Cooking tools:
- Stand mixer
- Hand mixer
- Ravioli stamp
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Skillet
- Saucepan
- Pot
- Hand masher
- Fork
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups flour
- 1/2 cup warm milk or water
- 1 egg + 1 egg yolk
- 2 tablespoons sour cream
- 1/2 teaspoon salt
- 1 teaspoon butter for richer dough (optional)
- 1 lb. cremini mushrooms (feel free to get creative here!)
- 1 4-5 lbs. butternut squash
- 1/3 cup melted butter
- 1/4 teaspoon pumpkin pie spice or cinnamon
- salt
- pepper
- 1/4 cup cream
- 8 tablespoons butter (1 stick)
- 1 clove garlic (crushed and chopped)
- 1/4 cup sage leaves (coarsely chopped)
- 1/8 teaspoon ground black pepper
- Salt (to taste)
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