Pierogi and Squash Stew

February 2013 109

Last week I made Pierogi and Squash Stew with a recipe from this month’s Food Network Magazine (a Christmas gift that will be well-utilized). I had trouble finding a bag of frozen cubed butternut squash, so I baked my own (which certainly added to prep time). I also, by accident, substituted vegetarian sausage for the Italian turkey sausage.

The soup was great—hearty and flavorful, but not heavy. I particularly enjoyed the mushrooms and the unexpected pillows of mash potato-ish filling that came with each bite of pierogi swimming in a bath of tomato-flavored chicken broth. This soup is a nice farewell to winter. Because before we know it, we’ll be packing away our treasured stew, soup, and chili recipes in favor of spring’s lighter fare.

Pierogi and Squash Stew (from Food Network Magazine, March 2013)

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

Heat the olive oil in a large pot over medium heat; add the sausage and cook 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.

Category: Kristin's Kitchen Comment »

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