Mini Pierogies with Butternut Squash Harvest
TOTAL TIME
55
MINUTES
PREP TIME
10
MINUTES
INGREDIENTS
10
SERVINGS
6
Mini Pierogies with Butternut Squash Harvest is a dish that combines the earthy sweetness of roasted butternut squash, the signature flavor of Mrs. T’s Mini Classic Onion Pierogies, the tangy creaminess of goat cheese, and the burst of flavor from fresh cranberries. It’s a harmonious blend of textures and tastes, making it a perfect centerpiece for any autumn gathering.
Ingredients
Ingredients:
- 1 box Mrs. T’s Mini Classic Onion Pierogies
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup fresh cranberries
- 2 oz goat cheese, crumbled
- 1/4 cup chopped walnuts, optional
- Thyme, garnish
Directions
- Preheat your oven to 400°F.
- Peel, seed, and cube the butternut squash into ½ inch squares.
- In a 9x13 baking dish, combine the cubed butternut squash and Mrs. T’s Mini Classic Onion Pierogies.
- Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything to coat evenly.
- Cover the dish with foil and bake for 30 minutes, or until the squash is tender.
- Remove the foil, add fresh cranberries, and bake uncovered for an additional 15 minutes or until the cranberries start to soften.
- Take the dish out of the oven and add the crumbled goat cheese, walnuts, and fresh thyme. Serve warm.
