Roasted Butternut Squash Feta Pierogi Recipe
If you’re looking to embrace sweater weather or simply indulge in a festival of comforting flavors, look no further than Roasted Butternut Squash Feta Pierogi. These handmade dumplings unite velvety roasted squash with tangy feta, all snuggled inside supple dough and topped with sweetly caramelized onions. Every forkful delivers creamy, savory warmth—a true celebration of the season’s best. Whether you’re seeking a cozy dinner centerpiece, an impressive starter, or just the next family favorite, this recipe is sure to spark smiles around your table.
Ingredients You’ll Need
While the ingredient list for Roasted Butternut Squash Feta Pierogi is short and sweet, each element plays an essential role in building up remarkable flavor and texture. Let’s take a closer look at how each of these stars shapes the magic in your kitchen.
- All-purpose flour: This kitchen staple forms the foundation for a pillowy dough that’s easy to work with and delightfully tender once cooked.
- Salt: Though modest, salt brings out the flavor in both the dough and the filling—don’t be tempted to skip it!
- Large egg: The egg binds the dough, adding richness and that beautiful golden hue.
- Sour cream: This gives your dough extra suppleness and a hint of tang that pairs wonderfully with the filling.
- Unsalted butter (softened): Butter in the dough ensures a tender bite and helps everything come together smoothly.
- Roasted butternut squash (mashed): The star of the show—sweet, earthy, and perfectly creamy when roasted ahead of time.
- Crumbled feta cheese: This brings a salty, tangy complexity that compliments the mellow squash beautifully.
- Black pepper: Adds a subtle heat to the filling, balancing the sweetness of the butternut squash.
- Nutmeg: Just a pinch adds warmth and depth, bringing out the autumnal notes in every bite.
- Butter (melted for serving): Drizzled over just-cooked pierogi or used for pan-frying—either way, it’s essential for glossy flavor.
- Thinly sliced and caramelized onion: Slowly cooked until golden and sweet, these onions give an irresistible topping to finish.
- Chopped parsley or dill (optional): Fresh herbs add brightness and a pop of color to your finished masterpiece.
How to Make Roasted Butternut Squash Feta Pierogi
Step 1: Make the Dough
In a large bowl, whisk together your flour and salt, making sure they’re well combined. Add the egg, sour cream, and softened butter. Stir with a fork or wooden spoon until a shaggy dough forms, then transfer it to a lightly floured surface. Knead for about 5 to 7 minutes—you’re looking for a dough that’s smooth, springy, and no longer sticky. Once it feels perfect, wrap it in plastic wrap and let it rest for 30 minutes. Resting relaxes the gluten so your dough will roll out like a dream.
Step 2: Prepare the Filling
While the dough takes a well-deserved nap, turn your attention to that delectable filling. In a medium bowl, combine your mashed roasted butternut squash, crumbled feta, salt, black pepper, and nutmeg. Mix until everything is evenly distributed. The feta will add delightful little pockets of tang, while the squash delivers a subtle, earthy sweetness. This mixture should be smooth but still have a bit of texture, so don’t overmix.
Step 3: Roll and Cut the Dough
Unwrap your rested dough and place it on a floured work surface. Roll it out to a 1/8-inch thickness—a little thinner than pie crust, but thick enough to hold your savory filling. Using a 3-inch round cutter (or even the rim of a glass), cut out as many circles as you can. Gather the scraps, re-roll, and keep cutting until you’ve used up all the dough.
Step 4: Fill and Seal
Spoon about 1 tablespoon of the butternut-feta filling into the center of each dough round. Fold the dough over to create a half-moon shape, and press the edges to seal. You can simply pinch them closed with your fingers, or use a fork to create a pretty crimped pattern and ensure nothing leaks during cooking. Be gentle—overfilling can make sealing tricky!
Step 5: Boil the Pierogi
Bring a large pot of salted water to a gentle boil. Working in batches, add your pierogi and cook for 3 to 4 minutes, or until they float to the surface—this means they’re perfectly cooked and ready for the next stage. Use a slotted spoon to transfer them to a plate. Resist the urge to overcrowd the pot; patience ensures each batch cooks evenly.
Step 6: Pan-fry for Golden Edges (Optional, but Worth It!)
For extra flavor and a bit of satisfying crispness, heat a tablespoon or two of butter in a wide skillet over medium heat. Fry the boiled pierogi in batches until they’re beautifully golden on both sides. This step isn’t required, but trust me, it takes your Roasted Butternut Squash Feta Pierogi to the next level.
Step 7: Finish with Toppings
Top those warm, pillowy beauties with caramelized onions and a scattering of fresh parsley or dill. Drizzle a bit more melted butter over everything if you’re feeling decadent—now you’re ready to serve!
How to Serve Roasted Butternut Squash Feta Pierogi
Garnishes
Garnishing your Roasted Butternut Squash Feta Pierogi is half the fun! Nothing beats a flourish of sweet caramelized onions, a pour of golden melted butter, and a sprinkle of fresh herbs like dill or parsley. Each finishing touch not only appeals to the eyes but also enhances the flavor of every bite.
Side Dishes
These pierogi shine as the star of the plate, but they also play well with others. Serve them alongside a crisp green salad with a lemony vinaigrette, roasted root vegetables, or a tangy red cabbage slaw for color and crunch. For a heartier meal, pair with a warming bowl of borscht or a creamy mushroom soup—classic Eastern European comfort food at its best!
Creative Ways to Present
Get playful with your presentation! Arrange your Roasted Butternut Squash Feta Pierogi on a festive platter in concentric circles, alternating the direction for a beautiful, flower-like design. You can also drizzle them with balsamic reduction or serve at a party, skewered as elegant hors d’oeuvres. They’re just as delightful served family-style, inviting everyone to help themselves and build a cozy, communal meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the pierogi cool completely before transferring them to an airtight container. Tucked into the fridge, your Roasted Butternut Squash Feta Pierogi will stay delicious for up to 3 days. Layer them between sheets of parchment to prevent sticking and keep them ready for effortless lunches or quick dinners.
Freezing
These pierogi are freezer-friendly, making them perfect for future cravings. Arrange uncooked or cooked pierogi on a lined baking sheet in a single layer and freeze until solid. Then transfer to a zip-top bag or container. They’ll keep well for up to 3 months, so you can pull out a taste of homemade comfort any time.
Reheating
To reheat, simply boil frozen pierogi straight from the freezer, adding 1 to 2 minutes to the cooking time. Or, thaw overnight in the fridge and quickly pan-fry until hot and lightly crisped. Leftovers reheat beautifully in a buttered skillet, which restores their golden edges and brings back their irresistible aroma.
FAQs
Can I use store-bought pierogi dough?
While homemade dough is integral to the classic Roasted Butternut Squash Feta Pierogi experience, store-bought can be a time-saving substitute. Just roll it out thinner if needed and proceed with the filling and boiling steps!
How do I roast the butternut squash for the filling?
Peel, seed, and cube your squash, then toss with a little olive oil and salt. Roast at 400°F for about 30–40 minutes, stirring halfway, until the cubes are tender and slightly caramelized. Mash while warm and allow to cool before mixing into the filling.
Can I swap out the feta for another cheese?
Absolutely! Goat cheese or ricotta work well if you prefer something creamier or less tangy. You could also try a sharp white cheddar for a bolder flavor profile in your Roasted Butternut Squash Feta Pierogi.
Why is resting the dough important?
Resting lets the gluten relax, making the dough much easier to roll out and preventing it from springing back. This step ensures your pierogi have that tender, toothsome bite that everyone loves.
Can I make Roasted Butternut Squash Feta Pierogi ahead of time?
You sure can! They’re actually ideal for prepping in advance. Freeze them before or after boiling, then just cook (or reheat) whenever you’re ready to enjoy—no need to thaw first.
Final Thoughts
There’s something truly special about gathering around a table and sharing a plate of homemade Roasted Butternut Squash Feta Pierogi. With their cozy blend of sweet, salty, and savory flavors, these little dumplings are pure comfort and joy. Don’t hesitate to put your own spin on the filling or toppings—make it your own and savor every bite!
Print
Roasted Butternut Squash Feta Pierogi Recipe
- Total Time: 1 hour 5 minutes
- Yield: 30 pierogi 1x
- Diet: Vegetarian
Description
Delight in the comforting flavors of roasted butternut squash and tangy feta cheese wrapped in tender homemade dough in these delectable Roasted Butternut Squash Feta Pierogi. Perfect for a cozy fall dinner or any time you crave a taste of Eastern European cuisine.
Ingredients
For the dough:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- ½ cup sour cream
- ¼ cup unsalted butter (softened)
For the filling:
- 2 cups roasted butternut squash (mashed)
- ½ cup crumbled feta cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
For serving:
- 2 tablespoons butter (melted)
- 1 small onion (thinly sliced and caramelized)
- Chopped parsley or dill (optional)
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Add the egg, sour cream, and butter. Knead until smooth, then let rest for 30 minutes.
- Prepare the filling: Mix roasted butternut squash, feta, salt, pepper, and nutmeg until smooth.
- Assemble the pierogi: Roll out dough, cut into rounds, place filling, fold, and seal. Boil pierogi until they float, then pan-fry if desired.
- Serve: Top with caramelized onions and herbs.
Notes
- Roast butternut squash in advance for quicker prep.
- Pierogi freeze well for future meals.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Pan-Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 3 pierogi
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
