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Squash & Sage Pierogi


for 36 pierogies

Roasted Squash

  • 1 butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon McCormick® ground black pepper
  • 1 tablespoon McCormick® Rubbed Sage


  • 2 cups all-purpose flour (250 g), plus more for dusting
  • ½ teaspoon kosher salt, plus more for boiling
  • 1 large egg
  • ½ cup sour cream (120 mL)
  • 4 tablespoons unsalted butter, room temperature

Squash and Sage Filling

  • ¼ cup olive oil (60 mL)
  • ½ teaspoon kosher salt
  • ½ teaspoon McCormick® ground black pepper, plus more for garnish
  • ¼ cup grated parmesan cheese (30 g), plus more for serving
  • ½ cup water (120 mL), plus more if needed

Brown Butter Sauce

  • 4 tablespoons unsalted butter
  • 1 teaspoon McCormick® Rubbed Sage, plus more for garnish
  • flaky sea salt

Nutrition Info

  • Calories 96
  • Fat 6g
  • Carbs 9g
  • Fiber 3g
  • Sugar 0g
  • Protein 1g

Estimated values based on one serving size.

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  1. Roast the squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the butternut squash with the olive oil, kosher salt, McCormick® Ground Black Pepper, and McCormick® Rubbed Sage until well-coated.
  3. Roast the squash until tender, about 30 minutes. Remove from the oven and let cool for 20 minutes.
  4. Make the dough: In a large bowl, whisk together the flour and salt. Add the egg, sour cream, and butter and mix with an electric hand mixer on medium speed until the dough starts to come together, about 3 minutes. Continue to knead the dough with your hands until completely smooth, about 2 minutes. Roll the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
  5. Make the squash and sage filling: Add the cooled squash to a blender, along with the olive oil, kosher salt, and McCormick® Ground Black Pepper, Parmesan cheese, and water. Blend until smooth, adding more water if needed. Transfer the filling to a piping bag and snip a small opening at the tip.
  6. Fill a large pot halfway with water and salt generously. Bring to a boil over high heat.
  7. On a lightly floured surface, roll out the dough to ⅛–¼-inch-thick. Cut out 3-inch rounds, gathering and re-rolling the scraps to cut out as many as possible.
  8. Pipe 1 teaspoon of the filling onto the center of each dough round. Fold the dough over the filling and pinch the edges to seal, then seal again with a fork. Freeze any pierogi that you will not be cooking in a zip-top bag for up to 3 months.
  9. Add the pierogi to the boiling water, about 10 at a time, and cook for 1–2 minutes, or until they begin to float to the surface. Transfer to a plate.
  10. Make the brown butter sauce: In a large, high-walled skillet, melt the butter over medium-high heat. Continue to cook until the milk solids brown and turn a chocolatey color, 3–5 minutes. Add the McCormick® Rubbed Sage and fry for 30 seconds.
  11. Add the cooked pierogi to the sauce and toss until evenly coated.
  12. Transfer the pierogi to a serving plate and garnish with grated Parmesan cheese, McCormick® Rubbed Sage, and flaky sea salt. Serve immediately.
  13. Enjoy!
Squash & Sage Pierogi