Posts Tagged ‘winter squash’

Cheesy Potato and Kale Piroshki

I seem to be on an eastern European kick, so I thought I’d share this piroshki recipe that I love. This is a little more involved that most recipes, since you have to make bread – however, they turn out neat and fun to eat. So I usually double the recipe and make a bunch of different kinds. They freeze well, and then you can warm them up for lunches at work, or take them on a picnic.

For the dough in this recipe, I used the olive oil dough from Artisan Bread in Five Minutes a Day. I love this book and this method of bread making because it is so easy to do on a daily basis. However, I don’t want you to have to buy the book to try this recipe! Really you can use any yeast dough recipe here – let it rise, then roll out the dough, cut cirlces and fill them, then bake. If you’re saying, “thanks, but give me a dough recipe,” try this one.

The fillings are quite versatile as well. Traditionally, piroshki can be savory or sweet. In this recipe, you could easily replace the potatoes with sweet potatoes or even winter squash with a similar result. This recipe will fill about 6-5″ pockets, so if you have extra dough leftover, fill them with apples and cinammon and sugar, or chocolate and strawberries, or jam to make a little dessert. When making more than one kind of piroshki, I like to sprinkle a little something on top to tell the different kinds apart.


  • yeast dough
  • 2 potatoes
  • 1 TBSP butter
  • 1/2 cup diced onions
  • 1 TBSP minced garlic
  • 2 cups chopped kale with stems removed
  • 1/2 cup shredded cheddar cheese, plus more
  • salt and pepper to taste

1. Prepare yeast dough and let rise.

2. Meanwhile, peel and dice two potatoes. Boil until tender, drain, and mash.

3. Sautee butter, onion, garlic over medium heat. When onions are translucent, add kale and sautee another 2 minutes.

making the filling

4. Add mashed potatoes and cheese to kale mixture and set aside.

5. Punch down yeast dough and roll  to about 1/2″ thick. Cut into circles. (I used our soup bowls to cut into large 5″ circles. You can make smaller circles with biscuit cutters if you prefer).

making the piroshkis

6. Put filling on half of the circle, leaving the outer edge open. Dab water along the outer edge of the filled half. The water will help seal the dough. Fold the circle in half and smash the outer edge down with a fork (dip it in flour, so it doesn’t stick) as you would a pie crust. Repeat until all filling is used.

7.Brush tops with water to help them brown, and bake at 350 for 30 minutes. Add cheese to tops of piroshi and bake for another 5-10 minutes, or until cheese is melted and bread is nicely browned.

8. Serve warm or let cool and serve later. Freeze them for up to two months, or keep in the refrigerator for 1 week.

Cheesy Potato and Kale Piroshki

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This flatbread combines Indian seasonings with your fresh squash and broccoli rabe to make a grown up style pizza. I used the flatbread recipe from Artisan Bread in Five Minutes a Day because its so convenient if you want to make homemade bread regularly. You could also use the pizza crust recipe described here, or buy a pre-made crust or dough.

This recipe calls for peeled acorn squash. I usually avoid peeling the squash if I can because it can be such a chore, but this time I did a bit of looking around for the best way to peel squash. I was glad to see I’m not the only one who has trouble peeling winter squash! I found a great list of suggestions here, including the tip to cook it a little first so that the peel comes off easily. Feel free to do what works best for you and your recipe.

In this recipe, I first cut the squash in half and scooped out the seeds, then put the squash cut side down in a dish of water. Then bake at 350 for about 20-25 minutes, or until the flesh is tender enough to pierce easily with a knife.

Let it cool a little, then cut the squash into wedges by cutting along the grooves in the squash. Then you can easily peel each wedge with a knife.

This is how I do it when I want the squash to still be a little firm. Hope this helps, and I’d love to hear your tips for peeling squash!


  • 1 flat bread or pizza crust
  • 2 acorn squash, peeled and diced
  • 2 TBSP olive oil
  • 1 bunch of broccoli rabe leaves, chopped
  • 1/2 onion diced
  • 1/4 cup pumpkin seeds or other nuts
  • 1/2 tsp cinnamon
  • 1 /2 tsp cumin
  • 1/2 tsp garam marsala
  • 2 TBSP fresh cilantro
  • salt and pepper
  • 1 cup shredded mozzarella cheese

1. Preheat the oven to 500 degrees, or the temperature specified in your bread recipe.

2. Saute the broccoli rabe leaves and onion in oil until tender.

3. Add the diced acorn squash and saute until the squash is tender

4. Add the remaining herbs and spices and pumpkin seeds and toss until they are all coated in oil.

5. Roll out your dough onto a cookie sheet or pizza pan. Spread squash mixture over the dough and sprinkle with cheese.

6. Bake for 20 minutes or until the cheese is melted and the dough is fully cooked. Your baking time may vary depending on your dough recipe and oven temperature.

This was really excellent, and the spices and flavors were subtle and interesting. We thought it was just as good without the cheese, if you want to make even healthier.

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First off, you need to make your cute little winter squash into a puree.

Cut them in half and scrape out all of the seeds.

Then peel off the skin and chop into pieces. Throw pieces into a pot and and cover with water, put on the stove top and bring to a boil and cook until soft, stirring occasionally.

Once your squash is soft, put it into a blender and just put enough of the water along with it to be able to blend it into a puree. The more water you use, the runnier it will be, so keep it as minimal as possible. Pour all your puree into a bowl. Now you are ready to make your pie!

Pie Filling
for 1 pie


  • 2 cups Squash or Pumpkin Puree
  • 1 cup powdered milk
  • 2 tbsp flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 3 eggs
  • 1/2 tsp salt
  • 1/2 cup sugar

Mix all of your ingredients together until well blended. Pour into your pie crust. Bake at 475 degrees for 10 min then at 350 degrees for 30 minutes or until your toothpick comes out clean.

Pie Crust 
makes 2 crusts

  • 2 cups flour
  • 1 cup butter (room temp)
  • 1 tsp salt
  • 1/4 cup water

Mix together salt and flour, and crumble in butter. Add ice-cold water as needed. Knead together to form a nice ball. Place into the fridge for about 15 min. Then cut in half and roll out dough on a nicely floured surface into a round shape and place into your pie pan. Trim off excess, and your ready to pour in your pie filling!


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This was one of the first recipes I tried when venturing into winter squashes. I was a little doubtful at first, but this recipe has quickly made butternut squash one of my favorite fall foods. Both butternut squash and acorn squash have a rich savory flavor, and either squash will work well with this recipe.

This recipe takes a little time to cook, but doesn’t take much prep work since you get to skip peeling the skin. Easy and yummy, this one is a keeper. You can serve this as a main dish, cut into 4-6 large servings, or smaller servings on the side of your roast chicken.


  • 1 Butternut Squash (or 2 acorn squash)
  • 1/4 cup water
  • 2 leeks (or 1 leek and 1 onion)
  • 1/2 cup walnuts or almonds
  • 1/3 cup maple syrup
  • 1/3 cup melted butter
  • 1/4 tsp of cinnamon
  • 1/4 tsp salt


Cut Squash

Cut the squash in half, and scoop out the seeds with a spoon. Cut a long shallow trough in the squash to hold the filling. (You won’t need to cut a trough if you’re using acorn squash. They make nice little bowls.) Save the pieces of squash that you cut out. Put the squash face down in pan at 350 degrees for 45 minutes with 1/4-1/2 cup water

in the pan

Meanwhile, chop the squash into small pieces. Cut the tops and bottom off the leeks, and chop. (Save the leek tops for soups!) Then, mix the squash and leeks with walnuts or almonds, maple syrup, melted butter, and cinnamon and salt.



After 45 minutes, take the squash out of the oven and turn it over. Salt the inside and fill the trough with the filling. Bake for another 20 minutes, and it’s all done! The flesh of the squash should be tender all the way through, and the skins will look a little wrinkly.


Serve it hot! If you have leftovers, scoop the squash out of the skins with the topping and store in a glass dish to reheat later.


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