PIEROGI, SAUSAGE & SQUASH STEW

Pierogi, Sausage & Squash Stew image

Provided by @MakeItYours

Number Of Ingredients 14

Food Network Magazine adapted... 4 Servings
2 tsp. olive oil
8 oz. pork sausage or Italian Turkey, casings removed
1 tbsp. tomato paste
1 lb. cremini mushrooms, sliced
2 tbsp. all-purpose flour
2 cups low-sodium chicken broth
3 cups shredded coleslaw mix or shredded cabbage
10 oz. box frozen butternut squash, thawed (pureed)
1 (12 oz.) package cheddar and potato pierogies
Kosher salt
1/3 cup sour cream
Freshly ground pepper
Horseradish, prepared, optional

Steps:

Heat olive oil in a Dutch oven over medium heat; add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add tomato paste and cook, stirring, 30 seconds. Add mushrooms and stir well to coat. Increase heat to medium high, cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add flour and cook, stirring, 1 minute, then stir in chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot.
Add coleslaw mix, cover and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes. Add the squash and pierogies* and simmer, uncovered, until the pierogies are cooked through, 5 to 7 minutes. Season with salt. Divide among bowls and top with the sour cream, and pepper to taste. Add horseradish for a spicy kick.
*Note: I would suggest cooking the pierogies separately and adding them as you need them for each serving. The leftovers tasted great, but the pierogies did get a bit soggy the longer they were in the stew. So if you're not going to eat the entire recipe in one sitting, cook as many pierogies as you need per serving. It's also good to cut them into thirds to make eating the stew easier.