Fried Pierogies with Butternut Squash

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.