Description
These Roasted Butternut Squash Feta Pierogi are a delightful twist on traditional pierogi, featuring a creamy, flavorful filling made from roasted butternut squash, sautéed Vidalia onions, and tangy feta cheese. Encased in a tender homemade dough, these pierogi can be boiled and optionally fried with sage butter for a crispy, aromatic finish. Perfect for a comforting meal or special occasion, they blend sweet and savory flavors with a touch of herbal warmth.
Ingredients
Scale
Filling
- 1 medium butternut squash (about 3 cups when 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
For Frying and Serving
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 sage leaves
Instructions
- Prepare the Filling: Cut the butternut squash in half and remove seeds. Brush both sides with 1 tablespoon olive oil and season with salt and freshly ground black pepper. Roast the squash in the oven for 50-60 minutes, or until fork-tender.
- Sauté Onions: While the squash is roasting, heat 1 tablespoon olive oil in a pan and sauté the chopped Vidalia onion until slightly browned, about 5 minutes. Add dried thyme and cook for another minute. Remove from heat and let cool.
- Process Filling: Once the squash is cooked, scoop the flesh into a food processor and blend until nearly smooth, approximately 1 minute. Add the sautéed onion mixture, feta cheese, 1/2 teaspoon salt, and freshly ground black pepper to taste. Pulse 2-3 times until combined but retaining some texture. Adjust seasoning as needed.
- Make the Dough: In a large bowl, create a well in the center of the flour. Pour in the very warm milk and melted butter. Gradually add very warm water while mixing. Knead the mixture for about 10-15 minutes until it forms a smooth, pliable dough.
- Rest the Dough: Cover the dough with a bowl or damp cloth and let it rest for 20-30 minutes to relax the gluten, making it easier to roll out.
- Roll and Cut Dough: Divide the dough into four portions, keeping the unused dough covered to prevent drying out. Roll out one portion into a thin sheet, similar to pasta thickness. Use a cookie cutter or large wine glass to cut out circles for the pierogi.
- Fill and Seal Pierogi: Place about 1 teaspoon of the squash-feta filling in the center of each dough circle. Lightly wet the edge of one half of the circle with water, fold the dough over to form a half-moon, and press edges firmly to seal.
- Cook Pierogi – Boiling: Bring a large pot of salted water to a boil. Drop pierogi in batches and cook for 3-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside drained on a towel.
- Optional Frying: For extra flavor and texture, dry the boiled pierogi and fry them in a pan with 1 tablespoon unsalted butter, 1 tablespoon olive oil, and sage leaves until golden brown on each side, about 1 minute per side. Remove the sage leaves before serving.
- Serve: Plate the pierogi warm, optionally topped with the crispy sage butter from the frying step for a delicious, aromatic finish.
Notes
- Make sure butternut squash is fully cooked and soft for easy blending and a creamy filling.
- Adjust water quantity in dough as needed; dough should be pliable but not sticky.
- Sealing the pierogi edges well is important to avoid filling leakage during boiling.
- Boiled pierogi can be frozen before frying for future use; cook from frozen by boiling and then frying as desired.
- Frying pierogi after boiling is optional but adds a delicious crispy texture and enhances flavor when cooked with sage butter.
- You can substitute feta with ricotta or farmer’s cheese for a milder flavor.
- Use fresh sage if possible for best aroma during frying.
