Fried Pierogies with Butternut Squash is a delicious and different recipe that's made easy because it only takes one skillet.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 3-4 servings
Ingredients:
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 (16-ounce) box frozen potato stuffed pierogies
- 2 cups frozen cubed butternut squash or sweet potatoes
- 1/2 cup broken walnuts
- 1 tablespoon chopped fresh sage
Preparation:
In large skillet, melt butter with olive oil over medium high heat. Add pierogies in a single layer. Cook, shaking skillet occasionally, for four minutes or until bottoms of pierogies are browned.
Carefully turn pierogies over, placing them in a single layer again. Top with the frozen squash and walnuts. Cover pan, lower heat to medium, and cook for 4 minutes, shaking pan occasionally.
Remove cover, add sage, and gently stir the pierogies, walnuts, and squash in pan. Cook for another 1-2 minutes until everything is hot. Serve immediately.
