1/2 buttercup squash, peeled and cut into pieces (about 3 cups)
250 ml (1 cup) grated sharp cheddar cheese
Yogurt or sour cream, for serving
Freshly chopped chives, for garnish
Additional grated sharp cheddar cheese, for garnish
Steps
In a large bowl, combine the flour, Greek yogurt, egg, olive oil, and a pinch of salt. Mix until smooth and homogenous. Knead briefly if necessary. Cover and let rest while you prepare the garnish.
Place the bacon pieces in a cold skillet. Cook over medium heat until crisp. Drain on paper towels. Set aside.
In the same skillet, remove the fat and add a drizzle of olive oil. Add the onions and season with salt and pepper. Cover and cook over medium-low heat for 15 to 20 minutes, stirring every 5 minutes. Towards the end, add the balsamic vinegar and continue cooking until the onions are tender and golden brown. Set aside.
Boil the squash pieces in a saucepan of salted water until tender (about 12 to 15 minutes). Drain, then transfer to a bowl.
Mash the squash until smooth, then stir in the grated cheddar cheese, half the bacon, and half the caramelized onions. Season to taste with salt and pepper.
Roll the dough on a floured surface to a thickness of about 3 mm. Using a cookie cutter or a glass of about 7.5 cm in diameter, cut out 16 to 20 circles.
Place about 1 tablespoon of filling in the centre of each circle. Moisten the edges with a little water, fold into a half-moon, then pinch firmly to seal.
Bring a large pot of salted water to a boil. Add the pierogi in small batches and cook for 3 to 4 minutes, until they rise to the surface. Remove with a skimmer and drain well.
For added flavour, fry the boiled pierogi in a skillet with a little butter over medium heat until golden brown on both sides.
Top the pierogi with crispy bacon bits, the remaining caramelized onions, a dollop of yogurt or sour cream, some grated cheddar cheese, and fresh chives.
