ROASTED SQUASH, CHEDDAR & SAGE PEROGIES
MAKES 4 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 1 1/2 HOURS
Roasted Squash
1 small butternut squash, halved lengthwise, seeds removed
1 tbsp olive oil salt and pepper
Dough
2 cups all-purpose flour
1/2 tsp salt
3/4 cup sour cream
1 egg, beaten
1/4 cup olive oil
Filling
1/4 cup unsalted butter
1 clove garlic, minced
8 sage leaves, minced
1/2 cup shredded aged Cheddar cheese salt and pepper
2 tbsp vegetable oil fresh sage leaves sour cream
Roasted Squash Preheat oven to 350°F. Place squash, cut sides up, on baking sheet, drizzle with olive oil and season with salt and pepper. Bake until flesh is fork-tender. Spoon out flesh and place in bowl. Set aside.
Dough Meanwhile, in large bowl using wooden spoon, stir together flour, salt, sour cream, egg and olive oil until smooth. Turn out onto floured work surface and, using hands, knead dough until smooth, about 3 minutes. Shape into ball and wrap in plastic wrap. Set aside for 30 minutes. Filling In small saucepan over low heat, melt butter with garlic and sage. Transfer to bowl with reserved Roasted Squash. Stir in cheese; season with salt and pepper, mixing well. Set aside. Assembly On floured work surface, roll out reserved dough to about 1/8-inch thickness. Using 3-inch round cookie cutter, cut out 12 to 14 circles. Pour some water into small bowl. Working with one circle at a time, spoon about 1 tbsp reserved Filling in centre. Dip finger in water and wet edge of dough. Gently fold dough over into half-moon shape; pinch edges together to seal. Repeat with remaining dough and Filling.
In large saucepan of boiling salted water, cook perogies for about 4 minutes. Drain on paper towel-lined plate.
In large skillet over medium heat, add vegetable oil and fresh sage leaves; cook for about 1 minute. Remove sage with slotted spoon and drain on paper towellined plate. Add perogies to skillet and cook, turning halfway through cooking time, until golden brown, 3 to 4 minutes. Serve with fried sage leaves and sour cream.
PER SERVING about 795 cal, 14 g pro, 49 g total fat
(18 g sat. fat), 74 g carb (9 g dietary fibre, 6 g sugar),
115 mg chol, 515 mg sodium, 4.6 mg iron.