1 butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) pieces
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon McCormick® ground black pepper
1 tablespoon McCormick® Rubbed Sage
Dough
2 cups all-purpose flour (250 g), plus more for dusting
½ teaspoon kosher salt, plus more for boiling
1 large egg
½ cup sour cream (120 mL)
4 tablespoons unsalted butter, room temperature
Squash and Sage Filling
¼ cup olive oil (60 mL)
½ teaspoon kosher salt
½ teaspoon McCormick® ground black pepper, plus more for garnish
¼ cup grated parmesan cheese (30 g), plus more for serving
½ cup water (120 mL), plus more if needed
Brown Butter Sauce
4 tablespoons unsalted butter
1 teaspoon McCormick® Rubbed Sage, plus more for garnish
flaky sea salt
Nutrition Info
Calories 96
Fat 6g
Carbs 9g
Fiber 3g
Sugar 0g
Protein 1g
How to Make It
1. Step
Roast the squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step
On the prepared baking sheet, toss the butternut squash with the olive oil, kosher salt, McCormick® Ground Black Pepper, and McCormick® Rubbed Sage until well-coated.
3. Step
Roast the squash until tender, about 30 minutes. Remove from the oven and let cool for 20 minutes.
4. Step
Make the dough: In a large bowl, whisk together the flour and salt. Add the egg, sour cream, and butter and mix with an electric hand mixer on medium speed until the dough starts to come together, about 3 minutes. Continue to knead the dough with your hands until completely smooth, about 2 minutes. Roll the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
5. Step
Make the squash and sage filling: Add the cooled squash to a blender, along with the olive oil, kosher salt, and McCormick® Ground Black Pepper, Parmesan cheese, and water. Blend until smooth, adding more water if needed. Transfer the filling to a piping bag and snip a small opening at the tip.
6. Step
Fill a large pot halfway with water and salt generously. Bring to a boil over high heat.
7. Step
On a lightly floured surface, roll out the dough to ⅛–¼-inch-thick. Cut out 3-inch rounds, gathering and re-rolling the scraps to cut out as many as possible.
8. Step
Pipe 1 teaspoon of the filling onto the center of each dough round. Fold the dough over the filling and pinch the edges to seal, then seal again with a fork. Freeze any pierogi that you will not be cooking in a zip-top bag for up to 3 months.
9. Step
Add the pierogi to the boiling water, about 10 at a time, and cook for 1–2 minutes, or until they begin to float to the surface. Transfer to a plate.
10. Step
Make the brown butter sauce: In a large, high-walled skillet, melt the butter over medium-high heat. Continue to cook until the milk solids brown and turn a chocolatey color, 3–5 minutes. Add the McCormick® Rubbed Sage and fry for 30 seconds.
11. Step
Add the cooked pierogi to the sauce and toss until evenly coated.
12. Step
Transfer the pierogi to a serving plate and garnish with grated Parmesan cheese, McCormick® Rubbed Sage, and flaky sea salt. Serve immediately.
