If you’re craving a comforting dish that feels both special and homey, the Roasted Butternut Squash and Feta Pierogi Recipe is your new go-to. These delightful pockets are filled with sweet, caramelized roasted butternut squash, tangy feta, and a touch of aromatic onion and thyme, all wrapped in a tender, pillowy dough. Whether you’re an experienced pierogi pro or trying your hand at homemade dumplings for the first time, this recipe strikes the perfect balance of sweet and savory with textures that are simply irresistible.
Ingredients You’ll Need
All the ingredients for this recipe are simple staples yet thoughtfully chosen to create a stunning blend of flavors and textures. Each component plays a crucial role in bringing the filling and dough to life, resulting in pierogi that burst with character in every bite.
- Medium butternut squash: Roasting it brings out its natural sweetness and silky texture, essential for the filling.
- Vidalia onion: Adds gentle sweetness and a slight caramelized depth when sautéed.
- Dried thyme: A fragrant herb that perfectly complements the squash and feta without overpowering.
- Feta cheese: Provides a tangy, creamy contrast to the sweet squash, enhancing every mouthful.
- Salt and freshly ground black pepper: To season both the squash and the dough, balancing all flavors.
- Olive oil: Used for roasting and sautéing, it adds richness and helps uplift the filling’s flavor.
- All-purpose flour: The foundation of the dough, it ensures the perfect tender yet sturdy wrapper.
- Warm milk and water: These liquids hydrate the flour just right, making the dough soft and easy to work with.
- Unsalted butter: Incorporated into the dough for richness and used in the cooking process for flavor and crispness.
- Kosher salt: A pinch in the dough lifts the flavors beautifully.
- Sage leaves: Fried until crispy, these are a classic garnish that adds an herby, aromatic touch and texture contrast.
How to Make Roasted Butternut Squash and Feta Pierogi Recipe
Step 1: Roast the butternut squash
Start by cutting your medium butternut squash in half and removing the seeds. Brush each side with a tablespoon of olive oil, and season well with salt and pepper. Roast the squash cut-side down at 400°F (about 200°C) for 50 to 60 minutes until it’s fork-tender and caramelized. This roasting stage is vital because it brings out the sweetness and softens the squash to create a luscious filling.
Step 2: Prepare the onion mixture
While the squash roasts, sauté the chopped Vidalia onion in olive oil until it becomes golden and slightly caramelized, about 5 minutes. Toss in the dried thyme for one more minute to infuse the onions with a gentle herbal aroma. Then, let this mixture cool to room temperature so it blends perfectly without wilting the feta cheese later on.
Step 3: Make the filling
Once the roasted squash has cooled slightly, scoop its flesh into a food processor. Pulse until nearly smooth, retaining some texture for interest. Add the sautéed onions, crumbled feta cheese, a pinch of salt, and freshly ground black pepper. Pulse two or three more times just to combine the ingredients without completely pureeing them. Taste and adjust seasoning—this balance of sweet and salty is the heart of your filling.
Step 4: Prepare the dough
In a large bowl, spoon the all-purpose flour and make a well in the center. Add the warm milk and melted unsalted butter into the well, gradually mixing as you pour in the warm water, which should be added slowly until a soft dough forms. Knead the dough for 10 to 15 minutes on a lightly floured surface until it’s smooth and elastic. Then cover the dough with a bowl and let it rest for 20 to 30 minutes. This resting period helps the gluten relax, making the dough easy to roll out and seal.
Step 5: Shape the pierogi
Divide the dough into four portions, keeping the unused portions covered to prevent drying. Roll out one portion at a time until it’s thin like pasta. Using a cookie cutter or a large wine glass, cut out circles. Place about one teaspoon of the filling into the center of each circle, moisten the edges with a bit of water, and fold over to seal into a half-moon shape, pressing the edges firmly to keep the filling secure during cooking.
Step 6: Cook the pierogi
Bring a large pot of salted water to a gentle boil. Carefully drop the pierogi in batches and cook until they float to the surface; this usually takes 3 to 4 minutes. Remove them with a slotted spoon and drain well. If you like, fry them in butter and olive oil with crispy sage leaves until golden brown on both sides to add another layer of deliciousness and texture.
How to Serve Roasted Butternut Squash and Feta Pierogi Recipe
Garnishes
The classic way to elevate your pierogi is with browned butter and crispy sage leaves. The nutty aroma from the butter combined with the crispy, fragrant sage perfectly complements the sweet and tangy filling. A sprinkle of extra crumbled feta or a drizzle of honey can add surprising bursts of flavor and make your dish look restaurant-worthy.
Side Dishes
Serve these pierogi alongside a crisp green salad dressed with lemon vinaigrette or roasted Brussels sprouts tossed with balsamic glaze. The freshness and acidic brightness from the sides contrast beautifully with the rich and creamy pierogi, making each bite balanced and satisfying.
Creative Ways to Present
For a fun twist, try serving your Roasted Butternut Squash and Feta Pierogi Recipe as part of a holiday appetizer platter alongside roasted nuts, olives, and crusty bread. Or plate them individually with a colorful sauce like a sage brown butter reduction or a light tomato coulis to add color and sophistication. Everyone will be impressed by how this humble dumpling can shine in so many ways!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pierogi in an airtight container in the refrigerator for up to three days. Make sure they are dry before storing to prevent sogginess. Simply cover them with a damp paper towel to keep the dough from drying out when reheating later.
Freezing
This Roasted Butternut Squash and Feta Pierogi Recipe freezes beautifully. Lay uncooked pierogi on a parchment-lined baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag for up to two months. Cook them straight from frozen by dropping into boiling water, adding a minute or two to the cooking time.
Reheating
To reheat cooked pierogi, pan-fry them gently with a little butter until warmed through and crisp on the outside. You can also warm them in the oven at 350°F (175°C) wrapped in foil for 10 to 15 minutes. Avoid microwaving as it tends to make the dough rubbery and chewy.
FAQs
Can I substitute the feta cheese for another cheese?
Absolutely! While feta adds a tangy creaminess that pairs wonderfully with the sweet squash, you can also try goat cheese or ricotta for a milder flavor. Just keep in mind that firmer cheeses might change the texture of the filling.
Is there a gluten-free version of this pierogi dough?
Yes, you can make a gluten-free dough using a blend of gluten-free flours like rice flour, tapioca starch, and xanthan gum. The dough will be a bit more delicate, so handle with care when rolling and sealing.
Can I prepare the filling in advance?
Definitely. The filling can be made up to 2 days ahead and stored in the refrigerator in an airtight container. This helps the flavors meld even more before assembling your pierogi.
What should I do if my dough feels too sticky?
If your dough is sticky, sprinkle in a little more flour as you knead, but add it gradually to keep the dough soft and workable. Resting the dough also gives the flour time to fully hydrate, improving texture.
How do I know when the pierogi are cooked properly?
When gently boiled, pierogi are done once they float to the surface and have a slight puff to their shape. This usually takes about 3 to 4 minutes. Overcooking can cause them to break, so be attentive!
Final Thoughts
Nothing beats the feeling of making homemade pierogi filled with the sweet and savory magic of roasted butternut squash and tangy feta. This Roasted Butternut Squash and Feta Pierogi Recipe is sure to become a family favorite that brightens your dinner table. I hope you enjoy every step of making and, most importantly, eating this heartwarming dish as much as I do. Happy cooking!
Print
Roasted Butternut Squash and Feta Pierogi Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings (about 24 pierogi)
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Description
These Roasted Butternut Squash Feta Pierogi are a delightful twist on traditional pierogi, combining the natural sweetness of roasted butternut squash with the tangy creaminess of feta cheese. Wrapped in a tender homemade dough, these pierogi are perfect for a cozy meal and can be enjoyed boiled or pan-fried for an extra crispy finish.
Ingredients
Filling
- 1 medium butternut squash (about 3 cups if 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 flour absorption)
- 1 tablespoon unsalted butter, melted
- Pinch kosher salt
Frying (optional)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 sage leaves
Instructions
- Prepare the filling: Cut the butternut squash in half, remove the seeds, brush both sides with 1 tablespoon olive oil, then season with salt and pepper. Roast the squash in the oven at 400°F (204°C) for 50-60 minutes until fork-tender. Meanwhile, sauté the chopped Vidalia onion in 1 tablespoon olive oil over medium heat for about 5 minutes until slightly browned, add dried thyme, and cook for another minute. Let the onion mixture cool.
- Process the filling: Once the squash is roasted and tender, scoop the flesh into a food processor and blend until almost smooth, about 1 minute. Add the onion mixture, feta cheese, 1/2 teaspoon salt, and freshly ground black pepper to taste, pulsing 2-3 times until combined but still textured. Adjust seasoning if needed.
- Make the dough: On a clean surface, create a well in the flour and pour in the warm milk and melted butter. Gradually add the warm water while mixing and kneading the dough for approximately 10-15 minutes until smooth and elastic. Cover the dough with a bowl and let it rest for 20-30 minutes.
- Roll and cut: Divide the dough into four portions, keeping the unused portions covered. Roll out one portion at a time until thin like pasta, about 1/8 inch thickness. Use a cookie cutter or large wine glass to cut circles from the dough.
- Fill and seal pierogi: Place about 1 teaspoon of the filling in the center of each dough circle. Wet one half of the circle’s edge with water, then fold the other half over and press firmly to seal, ensuring no air remains inside.
- Boil the pierogi: Bring a large pot of salted water to a boil. Carefully drop the pierogi in batches, cooking for 3-5 minutes or until they float to the surface and are tender. Remove with a slotted spoon and drain.
- Optional frying: If desired, dry the boiled pierogi with a paper towel. Heat 1 tablespoon each of unsalted butter and extra virgin olive oil in a skillet over medium heat. Add 6 sage leaves and fry until crispy for flavor, then remove the leaves. Fry the pierogi on each side until golden brown, about 1 minute per side. Add more fat if necessary.
- Serve: Serve the pierogi warm, optionally garnished with the crispy sage leaves and a drizzle of extra virgin olive oil or a dollop of sour cream if desired.
Notes
- You can substitute feta cheese with ricotta or goat cheese for a different flavor profile.
- For a vegan version, replace feta with vegan cheese and use plant-based milk and butter substitutes.
- Do not overfill the pierogi to prevent breaking during cooking.
- Leftover pierogi can be frozen before boiling for up to 2 months.
- Serve with sour cream or a simple browned butter sauce with sage for added richness.
