Squash And Spinach Pierogi Casserole Recipes

Steps:

• Coat a 13 x 9 inch baking dish with nonstick cooking spray.
• In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
• Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.

Steps:

• Bring a large covered pot of heavily salted water to a boil.
• Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
• Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
• When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
• Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
• Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Steps:

• Thaw 1 dozen frozen pierogies in boiling water for 3-5 minutes uncovered. Drain.
• Preheat oven to 350 degrees.
• Finely chop onion.
• Mince garlic.
• Saute fresh spinach in olive oil. Not neccesary if using frozen spinach, just thaw and squeeze water out of it. Remove from pan.
• Saute onion add more olive oil if needed.
• Stir garlic into onion and just heat through.Add soup and warm.
• Grease 13x9 pan.
• Drizzle 2 tablespoons of sauce on bottom of dish.
• Place pierogies in single layer.
• Put spinach on top of each pierogie.
• Pour rest of sauce evenly over top of spinach and pierogies.
• Top with mozzarella and parmesan cheese.
• Bake at 350 degrees covered for 20 minutes.

Steps:

• Heat the oil and garlic over medium heat.
• Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
• Add in the spinach.
• Sprinkle in the Morton Nature Seasoning.
• Continue to cook till the spinach is wilted (about another 4 minutes).