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Perogie Stew with Sausage and Butternut Squash

 Crispy fried perogies are the star in this hearty sausage and butternut squash stew. It comes together in a flash, and is deliciously satisfying on a cold winter day. 


It is officially 2021 and I for one could not be happier. Though 2020 was a very rough year for me, both financially and mentally, there has been a few positives I am taking with me into the new year. The pandemic and being laid off from my job, gave me the time and motivation to start on my self care and fitness journey. Since June, I have been trying to work out 5 times per week. I have to be honest though, and say that some weeks were more successful than others. I also have to be brutally honest and say that I have not worked out regularly since I was told I had pneumonia; about a week before Christmas. 

That was a scary time for me. I all of a sudden was getting short of breath walking to the bathroom, or walking up the stairs. That was something that had stopped occurring after I started working out. So the shortness of breath was worrisome. I made an appointment to get tested for Covid-19 and since I was experiencing shortness of breath, I also saw a physician. He heard a slight gurgling in my chest, so sent me home with antibiotics and told me to get some rest. It was a stressful 3 days waiting for my results. I quarantined myself and was finally able to relax 3 days later. My test results were negative!!

Now that I am back to feeling 100%, I am looking forward to starting my fitness regime again. Since the cold weather hit, I've been craving hearty comfort food, but I've also been trying to eat more healthily. Being mindful of what I put into my body. Choosing more veggies, rather than more carbs. But I still need meals that will warm me up from the inside out. That will comfort even the most tired soul. That is what this Perogie Stew does. I got the idea to make this, when I was taking inventory of what was in our freezer. I had tons of Italian Sausage  and I had a huge bag of perogies. I also had a butternut squash that has been staring at me, for the last two weeks. So I decided to throw everything together and see what I could come up with. I have to say, it was pretty delicious! The sweet butternut squash went really well with the sausage and tomato based sauce. This is a stick to your bones dish, that helps you control the amount of carbs you want; 3-4 perogies is all you need. It will leave you full and satisfied. This is a deliciously easy and quick weeknight meal.




Sausage & Perogie Stew with Butternut Squash

1 Tbs olive oil
1 lb mild Italian sausages, casings removed
1 small onion, finely chopped
3 cloves garlic, minced
1/4 tsp coarse sea salt
fresh ground pepper
2 carrots, peeled and sliced into coins
1 medium sized butternut squash, peeled and chopped into cubes
1 tsp oregano
1 can (14.5 oz) tomato sauce
1 C beef broth
20-25 perogies, boiled
2 Tbs butter
1 Tbs olive oil
sour cream (optional)
shredded marble cheddar (optional)


In a large soup pot, heat the olive oil over medium heat. Add in the sausage and break up with a wooden spoon. Cook sausage until no longer pink. Add in the onions and season with salt and pepper; cooking until onions are translucent (3-4 minutes).

Add carrots and butternut squash and season with oregano. Cook for 2 minutes, then pour in the tomato juice and beef broth. Bring to a boil, reduce heat and let simmer until carrots and squash are cooked through; about 15 minutes.

While stew is simmering, bring a large pot of water to a boil. Add in perogies and cook until perogies are floating to the top; approximately 3-5 minutes. Drain perogies.

Heat a large skillet with the butter and 1 Tbs of olive oil, over med-med high heat. Once butter begins to sizzle, add the perogies, making sure they are in one layer in the pan (you will have to do two to three batches). Cook until lightly golden, then flip to cook the other side; about 3 minutes per side. Place perogies in a baking dish and keep warm in a low oven (200 degrees F), while you fry remaining perogies.

To serve ladle some stew into a bowl. Top with 3-4 perogies and top with an additional ladle of stew. Top with sour cream and grated cheese, if desired.

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Comments

  1. Wow, this sounds fantastic! I love pierogies and butternut squash.

    ReplyDelete
    Replies
    1. Thank you! Butternut squash is a favorite of mine, but the kids aren't huge fans LOL

      Delete
  2. This recipe look amazing. I have never tried pierogies. Gonna have to make them soon.

    ReplyDelete
    Replies
    1. They are so good! Little pockets of dough stuffed with cheese, potato and onion.

      Delete
  3. OMG, I'm glad you're feeling better and it was not a covid thing too, it would have been a really bad combination! Something that would go perfectly with this stew and help lung recovery is pickled cabbage or sauerkraut as Germans call it an especially the sauerkraut liquid - an old nanny remedy!

    ReplyDelete
    Replies
    1. Yes, sauerkraut is a great probiotic to help with illness!

      Delete

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