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Pierogi and Squash Stew Recipe

Pierogi and Squash Stew

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on April 24, 2013

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    Perfect for a cold rainy night...Could not find the frozen butternut squash that was cubed, but did find frozen cubed sweet potatoes...I thought the little bit of sweetness it added was perfect. I also found "mini" potato/cheddar pierogies - was glad I did because I think the regular sized ones might have been too big. Might try adding a little something extra next time - maybe a little rosemary or thyme? Served it with some potato cheddar/chive bread a local bakery makes...it was the perfect thing to go with it...Looking forward to the leftover stew for lunch tomorrow!

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  • on February 27, 2013

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    Savory, tasty, not heavy. Flavorful ....oh my...it was yummy. My hubby and I had seconds. this was the first time I made it..saw the recipe in my DIL's FoodNetwork magazine. At this point i can't say I would make any changes. That's how good it was.

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  • on February 25, 2013

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    An excellent quick-and-easy recipe and perfect for a cold-weather night. My 2-year-old even loved the mushrooms! (Who is this kid?

    As my wife is vegetarian, I subbed in Gimme Lean veggie sausage for the turkey sausage and it worked perfectly. Also subbed a sweet potato for the butternut squash because we had one on hand and strained yogurt for the sour cream to lower the fat.

    I'll definitely make this again. It was a big hit for the calorie-counting wife, the somewhat picky 2-year-old, and me, the I'll-eat-whatever dude.

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  • on February 23, 2013

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    Made this last night for first time...got off work at 6 and was eating by 7... Family loved it! Had issue finding frozen butternut squash so used frozen puréed instead, that seemed to work just as well...also had to use 4 cups of water instead of 2...but super great recipe...thank you Food Network!

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  • on February 20, 2013

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    I LOVED this stew. It was delicious. I wasn't able to find the frozen butternut squash, so I bought a fresh one, cubed it and roasted it. Instead of adding 2 cups of water to the 2 cups of chicken broth, I used a total of 4 cups of chicken broth. I look forward to making it, again. It made enough for six servings. DELICIOUS!

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  • on February 11, 2013

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    Pretty darn yummy with no modifications, just some fresh ground pepper over the top. Fast and easy.

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