I picked up this month's Food Network magazine because it was all about cheese - and I do have a passion for anything cheese related. I stumbled across this recipe for Pierogi and Squash Stew which sounded delicious - but upon reading it, I started disliking the ingredients less and less. Cabbage and butternut squash are things I don't enjoy much, I detest chicken broth, and the entire way the recipe was crafted seemed essentially off. So I took the idea, but not much else. I used vegetable broth, completely redid the order and manner in which the stew was crafted, and chose to use mini pierogies. It turned out beautifully, and with the turkey pepperoni being an optional addition, completely vegetarian.
Adapted (heavily) from Food Network Magazine March 2013 Pierogi & Squash Stew
What You'll Need
4 Tablespoons Butter
1 Yellow Onion
1/2 Cup Shredded Carrot
2 Tablespoons Flour
4 Cups Vegetable Broth
1 Teaspoon Tomato Paste
1 Green Squash (Zuchinni) & 1 Yellow Squash, cubed
1 Teaspoon White Pepper
1/2 Teaspoon Seasoned Salt
1 Teaspoon Garlic Powder
1/2 Teaspoon Paprika
4 Tablespoons Worcestershire Sauce (vegan/vegetarian here)
1 Box Mini Cheddar Potato Pierogies
Light Sour Cream
Turkey Pepperoni (Optional)
Prep by chopping your onions and cubing your squash. Then melt 4 Tablespoons of butter in at least a 4 QT stock pot. Once melted, add the chopped onion and carrot and saute over medium high heat until the onion is translucent.
Add 2 Tablespoons of flour to the mixture and reduce the heat to medium low. The onions and carrots should look sandy now. Cook for about 3 minutes, stirring constantly. Now, begin to slowly add your vegetable broth, adding maybe 1/4 cup at first and stirring to form a paste. Once the flour is well mixed and you see no clumps, add the remainder of the vegetable broth slowly and stir well.
Next, add the squashes, tomato paste, Worcester sauce and dry spices, stirring well. Bring to a simmer over medium heat, cooking for about 10 minutes until the squash is tender.
Raise the heat to a high heat until the stew begins to boil. Now add the box of pierogis (be careful not to splash) and cook until they float, about 5 minutes. If you are adding pepperoni bites, add these now too. I used two small handfuls - I say add to your heart's content. You could even throw this in after if you are a vegetarian eating with a non-vegetarian.
Serve into bowls and top with a dollop of light sour cream.
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