Pierogi and Squash Stew
Ingredients
- 2 teaspoons extra-virgin olive oil
- 8 ounces Italian turkey sausage, casings removed
- 1 tablespoon tomato paste
- 1 pound cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 3 cups shredded coleslaw mix or shredded cabbage
- 1 10-ounce bag frozen cubed butternut squash, thawed
- 1 12-to-13-ounce package cheddar and potato pierogies
- Kosher salt
- 1/3 cup sour cream
- Freshly ground pepper
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