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.
