Apple and Squash Pierogi - Michigan Wine Country

Ingredients

• 3 c. all-purpose flour
• 2 eggs
• 1 c. sour cream
• 1 t. salt
• 3 Granny Smith apples, peeled and cored
• 1/2 c. sugar
• 1/2 liter dry Riesling
• 1 c. butternut squash, diced small and roasted at 350° until soft
• 1 c. cream cheese
• 1/4 c. buttermilk
• 1/4 c. pure maple syrup
• 1 large whole egg
• 1 t. fresh thyme
• Salt and pepper to taste