Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 2 tablespoons olive oil

  3. 1 (16-ounce) box frozen potato stuffed pierogies

  4. 2 cups frozen cubed butternut squash or sweet potatoes

  5. 1/2 cup broken walnuts

  6. 1 tablespoon chopped fresh sage

Instructions Jump to Ingredients ↑

  1. 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.


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