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
Scale
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.
