Recipes Roasted Butternut Squash and Sage Pierogi 1 Review Perfectly nutty and sweet roasted butternut squash makes a great pierogi filling. The added fragrance of sage pairs perfectly with the butternut squash. Slideshow: Butternut Squash Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs Yield: 4 Ingredients Pierogi Dough 2 cups flour 3/4 cup sour cream 1 large egg 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher or sea salt Filling & Finishing 1 medium butternut squash (about 3 pounds) Filling & Finishing Extra-virgin olive oil, for brushing Filling & Finishing 5 sage leaves, chopped Filling & Finishing Kosher or sea salt, to taste Filling & Finishing Fresh cracked black pepper, to taste Filling & Finishing 2 tablespoon unsalted butter Directions Preheat the oven to 400°. Cut the butternut squash in half and scoop out the seeds. Brush both halves with olive oil then place cut side down on a baking pan. Roast for 40 minutes, or until tender. Set aside to cool. Make the pierogi dough: In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes. Scoop out the butternut squash flesh and mash. Stir in the sage leaves and season with salt and pepper. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain. Heat the butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden. Rate it Print