If you are craving a dish that combines cozy autumn flavors with a little tangy surprise, the Roasted Butternut Squash Feta Pierogi Recipe is about to become your new favorite. This recipe brings together perfectly roasted butternut squash blended with salty feta, folded inside tender, homemade dough. Each bite delivers a satisfying combination of creamy, savory, and slightly sweet notes, celebrating fall’s bounty in a comforting, hand-held package. Whether it’s your first time making pierogi or you’re adding a fresh twist to a beloved classic, this dish is approachable and irresistibly delicious.
Ingredients You’ll Need
These ingredients are straightforward yet profoundly impactful, each playing a crucial role in the flavor, texture, and color of your pierogi. From the natural sweetness of roasted butternut squash to the crumbly saltiness of feta and the soft homemade dough, they all come together beautifully.
- Medium butternut squash (about 3 cups cut): Roasting it brings out a caramelized, sweet depth perfect for the filling.
- Vidalia onion, chopped: Adds a mild, sweet onion note that complements the squash.
- Dried thyme (1/2 teaspoon): Provides subtle herbal undertones that brighten the filling.
- Feta cheese (1 cup): Crumbled feta adds tanginess and creamy texture that balances the squash’s sweetness.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
- Olive oil (2 tablespoons): Used for roasting and sautéing, adding richness and a smooth mouthfeel.
- All-purpose flour (3 cups): The base for the dough, giving it structure and chewiness.
- Very warm milk (1/2 cup): Brings tenderness and moisture to the dough.
- Very warm water (1/2 to 3/4 cup): Helps adjust dough consistency, making it workable and soft.
- Unsalted butter (1 tablespoon melted plus 1 tablespoon for cooking): Adds richness to the dough and a beautiful golden finish when frying.
- Pinch kosher salt: Balances the dough flavor.
- Six sage leaves: For a fragrant, buttery frying seasoning that elevates the dish.
How to Make Roasted Butternut Squash Feta Pierogi Recipe
Step 1: Prepare and Roast the Squash
Start by cutting the butternut squash in half and scooping out the seeds. Brush each half with olive oil and give them a generous sprinkle of salt and black pepper. Roast the squash face down for about 50 to 60 minutes until it becomes fork-tender and caramelized. This roasting step is the soul of the dish, turning raw squash into a sweet, silky filling base.
Step 2: Sauté the Onions and Seasonings
While the squash is roasting, heat a tablespoon of olive oil in a pan and sauté the chopped Vidalia onion until it turns a lovely golden brown, about five minutes. Stir in the dried thyme and cook for another minute. This step enhances the onion’s natural sweetness and infuses it with subtle herbal notes, adding depth to your filling.
Step 3: Make the Filling
Once the squash is out of the oven and cooled slightly, scoop the flesh into a food processor and pulse until almost smooth, about one minute. Add the sautéed onions, feta cheese, salt, and pepper. Pulse briefly two to three times, ensuring it’s combined but retains some texture. Taste and adjust seasoning if needed. This luscious filling is creamy with bursts of salty feta, perfectly balanced.
Step 4: Prepare the Dough
In a large bowl, mix the flour and kosher salt, then create a well in the center. Pour in the warm milk and melted butter, gently incorporating the flour around. Gradually add warm water a little at a time while mixing until the dough comes together. Knead on a floured surface for 10 to 15 minutes until smooth and elastic. Let the dough rest, covered, for 20 to 30 minutes to relax, making rolling easier.
Step 5: Assemble the Pierogi
Divide the rested dough into four portions, keeping the rest covered while you work. Roll out one portion thinly on a floured surface, about the thickness of pasta. Cut circles using a cookie cutter or a large wine glass. Place a teaspoon of filling in the center of each circle. Moisten the edges with a little water, fold over, and press to seal tightly, ensuring the filling stays inside during cooking.
Step 6: Cook and Finish the Pierogi
Bring a large pot of salted water to a boil. Carefully drop your filled pierogi in batches and cook until they float to the surface, usually about 3 to 4 minutes. Remove with a slotted spoon and set aside to dry. For a golden, slightly crispy exterior, fry the boiled pierogi in a mix of butter, olive oil, and fresh sage leaves until golden brown, about one minute per side. This finishing step adds a wonderful texture and aromatic flavor.
How to Serve Roasted Butternut Squash Feta Pierogi Recipe
Garnishes
Simple garnishes bring the dish to life. Try a sprinkle of fresh chopped parsley or chives for a pop of color and fresh brightness. A dollop of sour cream or a drizzle of browned butter with crispy sage leaves complements the warming flavors beautifully. Each garnish adds a layer of richness or contrast, elevating every bite.
Side Dishes
These pierogi pair fabulously with crisp green salads lightly dressed with vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts or beets echo the autumn vibe while adding texture. For a heartier meal, serve with sautéed mushrooms or a cup of hot, herby soup to keep things cozy and balanced on the plate.
Creative Ways to Present
For a modern twist, try stacking a few pierogi on a platter, garnished with edible flowers or microgreens to impress guests visually. Serve them with small dipping bowls of browned butter, sour cream, or even a light honey drizzle for sweetness. You could also stuff them a bit larger and serve as a main course with a vibrant side salad or roasted nuts for crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash Feta Pierogi keep well in the refrigerator for up to three days. Arrange them in an airtight container with parchment paper to prevent sticking. Reheat gently in a skillet or microwave to preserve their texture and flavor without turning soggy.
Freezing
To freeze, lay the uncooked filled pierogi in a single layer on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe bag or container. This way, you can cook them straight from frozen, making future meals quick and convenient. They maintain great taste and texture when properly frozen.
Reheating
Reheat boiled pierogi in a hot skillet with a bit of butter and sage to revive their crispy exterior and warm the filling. Avoid microwaving for too long as it can make the dough tough. If frozen, cook directly in boiling water until they float and finish with a quick pan fry for best results.
FAQs
Can I use another cheese instead of feta in the Roasted Butternut Squash Feta Pierogi Recipe?
Absolutely! While feta adds a distinct tangy flavor, you can substitute it with ricotta for creaminess or goat cheese for a milder sharpness. Just make sure to adjust salt levels accordingly.
Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free flour blends designed for doughs. The texture might differ slightly, but with careful kneading and resting, you can still enjoy delicious pierogi without gluten.
How long do the pierogi take to cook once they are assembled?
Once shaped, pierogi boil quickly—usually 3 to 4 minutes until they float. If you choose to fry them afterward, add about 1 minute per side for that perfect golden crust.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and refrigerated. This helps the flavors meld together even more. Just be sure to bring it to room temperature before filling the dough.
Why is it important to rest the dough before rolling?
Resting relaxes the gluten in the dough, making it easier to roll out thinly without shrinking or tearing. It results in a tender texture and better overall pierogi shape.
Final Thoughts
If you want a dish that feels both comforting and special, the Roasted Butternut Squash Feta Pierogi Recipe is a wonderful choice. It captures the essence of fall with warm roasted flavors and a creamy, savory filling wrapped in tender dough. Once you try making these pierogi yourself, they’ll quickly become a cherished tradition you’ll want to share with family and friends over and over again.
Print
Roasted Butternut Squash Feta Pierogi Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 to 4.4 servings
- Category: Dumplings
- Method: Roasting and Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Description
This recipe features homemade roasted butternut squash and feta pierogi, combining a creamy, savory filling with tender, delicate dough. The butternut squash is roasted to bring out its natural sweetness, mixed with sautéed onions, thyme, and salty feta for a rich, flavorful filling. The dough is kneaded, rested, rolled thin, and then shaped into traditional pierogi. These pierogi are boiled until tender and optionally pan-fried to a golden finish, perfect for a comforting meal or appetizer.
Ingredients
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 extra 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
For Cooking and Garnish
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 sage leaves
Instructions
- Prepare the squash: Cut the butternut squash in half, remove seeds, brush both sides with 1 tablespoon olive oil, and season with salt and freshly ground black pepper.
- Roast the squash: Place squash cut-side down on a baking sheet and roast in a preheated oven at 400°F (204°C) for 50-60 minutes until fork tender.
- Sauté onions: While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped Vidalia onion and cook until slightly browned, about 5 minutes. Add dried thyme and cook for 1 more minute. Remove from heat and let cool.
- Make the filling: Once the squash is roasted, scoop the flesh into a food processor and process until almost smooth, about 1 minute. Add cooled onion mixture, feta cheese, 1/2 teaspoon salt, and freshly ground black pepper. Pulse 2-3 times to combine, retaining some texture. Adjust seasoning as needed.
- Prepare the dough: In a large mixing bowl, combine flour and a pinch of kosher salt. Create a well in the center and pour in warm milk and melted butter. Gradually add warm water while mixing until a soft dough forms.
- Knead the dough: Turn dough onto a floured surface and knead for 10-15 minutes until smooth and elastic. Cover with a bowl and let rest for 20-30 minutes.
- Roll out and cut dough: Divide dough into quarters, keeping portions covered. Roll out one quarter on a floured surface until very thin, about 1/8 inch thick. Use a cookie cutter or large wine glass to cut circles.
- Fill and seal pierogi: Place 1 teaspoon of filling in the center of each dough circle. Lightly wet one half of the circle’s edge with water, fold the dough over to create a half-moon shape, and press edges firmly to seal.
- Cook the pierogi: Bring a large pot of salted water to a boil. Add pierogi in batches, ensuring they don’t stick together. Cook until they float to the surface, then continue cooking for 2 more minutes. Remove with a slotted spoon and drain.
- Pan-fry the pierogi (optional): To add a crispy finish, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a skillet over medium heat. Add sage leaves and fry until crispy, remove and set aside. Add boiled pierogi to the skillet and fry about 1 minute on each side until golden brown. Serve hot garnished with fried sage leaves.
Notes
- For softer pierogi, skip pan-frying and serve after boiling.
- Adjust the water quantity when making dough depending on flour absorption; dough should be soft but not sticky.
- Can freeze uncooked pierogi for up to 1 month; cook from frozen by adding a minute or two to boiling time.
- Use feta cheese with good flavor, preferably Greek feta for best results.
- Sautéed onions add sweetness; feel free to substitute with shallots or leeks for variation.
