Description
These Roasted Butternut Squash Feta Pierogi blend sweet, tender roasted butternut squash with tangy feta cheese and aromatic herbs. Wrapped in a tender homemade dough, these Eastern European-inspired dumplings are boiled and then optionally fried to a crispy golden perfection, offering a comforting, savory dish perfect for fall or anytime you’re craving a hearty, flavorful meal.
Ingredients
Scale
Filling
- 1 medium butternut squash (about 3 cups if using cut up)
- 1 Vidalia onion, chopped
- 1/2 teaspoon dried thyme
- 1 cup feta cheese
- 1/2 teaspoon salt (plus more for roasting squash)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (divided)
Dough
- 3 cups all-purpose flour
- 1/2 cup very warm milk
- 1/2 cup very warm water (up to 3/4 cup depending on absorption)
- 1 tablespoon unsalted butter, melted
- Pinch kosher salt
For Cooking and Serving
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 sage leaves
Instructions
- Prepare and roast the butternut squash: Cut the butternut squash in half and remove the seeds. Brush both cut sides with 1 tablespoon of olive oil, season with salt and freshly ground black pepper. Place cut side down on a baking tray and roast in a preheated oven at 400°F (200°C) for 50-60 minutes, or until the squash is fork-tender.
- Sauté the onions and herbs: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped Vidalia onion and cook until slightly browned, about 5 minutes. Stir in the dried thyme and cook for an additional minute. Remove from heat and allow to cool.
- Puree the squash filling: Once the roasted squash has cooled slightly, scoop the flesh into a food processor and pulse until almost smooth, about 1 minute. Add the cooled onion mixture, feta cheese, 1/2 teaspoon salt, and freshly ground pepper to the processor. Pulse 2-3 times to combine while maintaining some texture. Taste and adjust seasoning as needed.
- Make the dough: In a large mixing bowl, create a well in the center of the 3 cups of all-purpose flour. Pour in the warm milk and melted butter. Slowly add warm water, a little at a time, mixing as you go until a soft dough forms. Knead the dough on a floured surface for 10-15 minutes until smooth and elastic. Cover with a bowl and let rest for 20-30 minutes.
- Roll and cut the dough: Divide the rested dough into four portions, keeping the unused portions covered to prevent drying. Roll out one portion at a time on a lightly floured surface until thin, about the thickness of pasta dough. Using a round cookie cutter or large wine glass, cut circles from the dough.
- Fill and seal the pierogi: Place about 1 teaspoon of the butternut squash and feta filling onto the center of each dough circle. Moisten the edge of the circle with water, fold in half, and press firmly to seal, ensuring no air pockets remain. Crimp edges for an extra seal.
- Boil the pierogi: Bring a large pot of salted water to a gentle boil. Carefully add the pierogi in batches to avoid overcrowding. When they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and drain on a clean kitchen towel.
- Fry the pierogi (optional): For a crispy finish, heat 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil in a skillet over medium heat. Add sage leaves to infuse the oil. Fry the boiled pierogi for about 1 minute per side, or until golden brown and crispy. Remove from skillet and serve warm.
Notes
- You can prepare the filling and dough in advance to save time on the day of cooking.
- Make sure not to overfill the pierogi to prevent bursting during boiling.
- Frying after boiling adds a crispy texture but is optional for a lighter dish.
- Use warm liquids when making the dough to help activate the gluten and create a pliable dough.
- Leftover pierogi can be refrigerated for up to 3 days or frozen before boiling.
