I’ve never actually made pierogies, but I love them! We had them once while visiting my grandmother-in-law. They were boiled first and then fried in butter, so good! I always bought them frozen and usually baked them with butter spread on them. I saw Andrea’s post about butternut squash manicotti and thought butternut squash would be good as pierogie filling. I omitted the maple syrup since I don’t want to add more calories than they will already have. But I still baked them (face-down) in a 350 degree F oven for 90 minutes. For the dough, I used this recipe. They look so good in the photo!

This will be a side dish to our dinner tonight, so I will have to tell you how they turned out then.


For lunch I had a German Ham and Cheese Brotchen from the freezer and the green beans left from two days ago. I threw the frozen sandwich into the oven beside the butternut squash and guess what. The top was crisp and crackery, just like when fresh! Problem solved.

One thought on “Butternut Squash Pierogies

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