Roasted Butternut Squash Feta Pierogi

Introduction

There’s something truly magical about the combination of roasted butternut squash and creamy feta cheese, especially when encased in tender, homemade dough. I recently made these Roasted Butternut Squash Feta Pierogi for a family gathering, and they were an instant hit! Everyone loved the warm, comforting flavors and the unique twist on a classic dish. My kids devoured them, and my husband couldn’t stop raving about the crispy sage topping. It’s a delightful recipe that not only brings together the warmth of autumn but also showcases how versatile pierogi can be. Let me share this delicious journey with you!

Ingredients

For the 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 + more for roasting squash
• Freshly ground black pepper
• 2 tablespoons olive oil

For the 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 how much your flour soaks)
• 1 tablespoon unsalted butter, melted
• Pinch of kosher salt

For the toppings:

• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 6 sage leaves

Instructions

For the Filling:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C).
2. Prepare the Squash: Cut the butternut squash in half lengthwise. Use a spoon or an ice cream scooper to remove the seeds. Brush the cut sides with 1 tablespoon of olive oil and season generously with salt and freshly ground black pepper.
3. Roast the Squash: Place the squash cut-side down on a baking sheet and roast for about 50-60 minutes, or until fork-tender.
4. Sauté the Onions: While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped Vidalia onion and sauté until slightly browned, about 5 minutes. Stir in the dried thyme and cook for another minute. Set aside to cool.
5. Make the Filling: Once the squash is cooked, allow it to cool slightly. Scoop the flesh into a food processor and process for about a minute until almost smooth. Add the sautéed onion and thyme mixture, feta cheese, salt, and pepper to the food processor. Pulse 2-3 times until mixed but still having some texture. Taste and adjust the seasoning if needed.

For the Dough:

1. Combine Ingredients: In a large bowl or on a clean surface, pour the flour and add a pinch of kosher salt. Make a well in the center and pour in the warm milk and melted butter.
2. Add Water Gradually: Slowly add the warm water, a little at a time, mixing the dough with your hands until it starts to come together. You may need up to 3/4 cup of water, depending on your flour.
3. Knead the Dough: Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
4. Rest the Dough: Cover the dough with a large bowl or plastic wrap and let it rest for about 20-30 minutes.
5. Roll and Cut the Dough: Divide the dough into quarters. Working with one piece at a time (keeping the others covered), roll it out to a thin sheet, similar to pasta. Use a cookie cutter or a large wine glass to cut out circles.
6. Fill the Pierogi: Place about 1 teaspoon of filling in the center of each circle. Wet one half of the circle’s edge with water and then fold the dough over to seal it tightly. Make sure there are no air pockets.

Boil the Pierogi:

1. Prepare the Water: In a large pot, bring salted water to a boil.
2. Cook the Pierogi: Carefully add about 8 pierogi to the boiling water. Once they float to the surface, let them cook for an additional minute. Use a slotted spoon or spider to remove them and place them on a plate.

Fry the Pierogi (Optional):

1. Heat the Pan: In a frying pan, heat up the unsalted butter and olive oil over medium heat. Add the sage leaves and fry for about a minute until crispy.
2. Fry the Pierogi: If desired, dry the boiled pierogi on a paper towel before adding them to the pan. Fry the pierogi for about a minute on each side until golden brown, adding extra fat if needed.

Serve:

1. Plate the Dish: Serve the pierogi warm, topped with crispy sage leaves and a drizzle of the butter and oil mixture.

Nutrition Facts

Servings: 4
Calories per serving: 420

• Total Fat: 20g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrates: 51g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 10g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes

How to Serve

• Toppings:
• Crispy sage leaves
• Drizzle of browned butter
• Additional feta cheese crumbles
• Accompaniments:
• Side salad
• Creamy dipping sauce (optional)

Additional Tips

1. Make Ahead: The filling can be prepared a day in advance and stored in the fridge for convenience.
2. Freezing Pierogi: Uncooked pierogi can be frozen on a baking sheet and then transferred to a freezer bag. Cook directly from frozen, adding a few extra minutes to the boiling time.
3. Variations: Experiment with different cheeses or add herbs like dill or chives for extra flavor.
4. Dough Consistency: If the dough feels too dry, add more water gradually until it reaches the right texture.
5. Cooking Method: If you prefer a healthier option, skip the frying step and serve the boiled pierogi directly with the sage butter.

Recipe Variations

• Cheese and Spinach Filling: Replace the butternut squash with cooked spinach and ricotta cheese for a different flavor.
• Mushroom Filling: Sauté mushrooms with onions and use as a filling for a rich, earthy taste.
• Sweet Pierogi: For a dessert version, fill with sweetened cottage cheese or fruit preserves.

Serving Suggestions

• Pair with a light arugula salad dressed with lemon vinaigrette.
• Serve alongside a warm bowl of soup, such as a roasted red pepper or tomato basil soup.

Freezing and Storage

• Refrigeration: Store cooked pierogi in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze uncooked pierogi for up to 3 months. Ensure they are well spaced on a baking sheet before transferring to a freezer bag.

FAQ Section

1. Can I use other squash varieties? Yes, pumpkin or acorn squash can be used in place of butternut squash.
2. What if I don’t have feta cheese? Try using goat cheese or ricotta for a different flavor profile.
3. Is this recipe vegan? To make it vegan, substitute the feta cheese with a plant-based cheese and omit the egg.
4. Can I bake the pierogi instead of boiling? Yes, bake them at 375°F for about 20-25 minutes until golden brown.
5. How can I make the dough easier to handle? Ensure the dough is well-rested before rolling out; this makes it more pliable.
6. What’s the best way to store leftover pierogi? Store in an airtight container in the fridge for up to 3 days.
7. Can I use whole wheat flour for the dough? Yes, whole wheat flour can be used, but you may need to adjust the liquid.
8. How do I know when the pierogi are done boiling? They are done when they float to the surface and cook for an additional minute.
9. Can I add vegetables to the filling? Absolutely! Chopped spinach or kale can complement the squash nicely.
10. What type of oil is best for frying? A combination of olive oil and butter adds flavor and prevents burning.

Conclusion

Roasted Butternut Squash Feta Pierogi are a delightful fusion of flavors and textures that bring warmth to any table. This recipe combines the sweet, nutty notes of roasted squash with the creamy, salty richness of feta, all encased in tender, homemade dough. Whether you serve them as an appetizer or a main dish, these pierogi are sure to impress your family and friends. Give them a try and enjoy the comforting essence of homemade pierogi!

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