HOW TO BAKE PIEROGIES RECIPES

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COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING



Coconut Butternut Squash Soup Recipe - NYT Cooking image

Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.

Provided by Tara Parker-Pope

Total Time 2 hours

Yield 8 servings

Number Of Ingredients 12

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)

Steps:

  • To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
  • Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  • Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
  • Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  • Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  • Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
  • Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
  • To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

Nutrition Facts : @context http//schema.org, Calories 154, UnsaturatedFatContent 3 grams, CarbohydrateContent 21 grams, FatContent 7 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 701 milligrams, SugarContent 8 grams

PIEROGI CASSEROLE RECIPE - PILLSBURY.COM



Pierogi Casserole Recipe - Pillsbury.com image

This might be the ultimate comfort food casserole, made with frozen pierogies, kielbasa and a creamy cheese sauce.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 9

1 package (16 oz) frozen potato and onion pierogies
1 tablespoon water
7 oz kielbasa sausage, sliced
4 oz cream cheese (from 8-oz package), very softened
1/2 cup sour cream
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/8 teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly diagonally sliced green onions

Steps:

  • Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
  • Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. Top with sausage.
  • In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping).
  • Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F.
  • Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.

Nutrition Facts : Calories 590 , CarbohydrateContent 36 g, CholesterolContent 105 mg, FatContent 5 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 19 g, ServingSize 1 Serving, SodiumContent 1260 mg, SugarContent 4 g, TransFatContent 1 g

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