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In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Kate Rench from Cafe Diva prepares grilled pierogies.

Click here for Chef Kate Rench's Profile

Grilled Butternut squash and Haystack Goat Cheese Pierogies

Pierogie Dough

3 cups AP Flour
1 egg
2 tblsp. melted butter
3/4 cup luke warm water
1 teaspoon salt

Stuffing:

1 butternut Squash (peeled, deseeded, sliced into ½ inch rounds)
Olive oil for brushing
1 tblsp. Chopped thyme
1 tblsp. Chopped sage
1 yellow onion (sliced into ½ inch rounds)
1 tsp. salt
1 tsp. pepper
15 basil leaves chiffonade
1/2 cup goat cheese
1/2 cup ricotta

Pesto:

1 cup packed basil
1 cup packed sage
1/2 cup roasted walnut
1/2 cup parmesan
1/4 cup garlic confit
1 tsp salt
1/2 tsp. pepper
Squeeze half of lemon
1 cup olive oil

For Pesto:

Place ingredients in Cuisanart except olive oil. Puree adding olive oil slowly.

To make Dough: Combine all ingredients and mix well. Kneed dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes.

To make stuffing: Brush onion and butternut with olive oil. Sprinkle salt, pepper, herbs on both sides. Place on low-medium heat grill and grill till tender. Chill. Chopped into small pieces and mix with remaining ingredients.

Roll out dough into a thin sheet, 1/4 inch thick. Then cut three 1/2 inch rounds. Fill circles with filling. Brush edges with egg yolk and pinch together. Place in rapidly boiling water for 10 minutes. Drain and toss in olive oil. Place back on grill and place grill marks on both sides and serve. Serve with pesto, micro greens, blood orange segments, aged balsamic and shaved parmesan.