Description
These delicious Roasted Butternut Squash Feta Pierogi combine the sweetness of roasted butternut squash with creamy feta cheese, all wrapped in a homemade dough and served with crispy sage. Perfect for a comforting meal!
Ingredients
Scale
For the 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 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 kosher salt
For the toppings:
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 sage leaves
Instructions
- For the filling:
- Preheat the oven to 425°F.
- Cut the butternut squash in half. Remove seeds, brush both sides with 1 tablespoon of olive oil, and season with salt and pepper.
- Roast the squash for 50-60 minutes until fork tender.
- While the squash roasts, sauté the chopped onion in 1 tablespoon of olive oil until slightly brown (about 5 minutes). Add dried thyme and cook for another minute. Let cool.
- Once the squash is cooked, scoop it into a food processor and process until almost smooth (about 1 minute).
- Add the onion mixture, feta cheese, salt, and pepper to the processor. Pulse 2-3 times until mixed but still textured. Adjust seasoning if necessary.
- For the dough:
- In a bowl or on a clean surface, pour the flour and add a pinch of salt.
- Create a well in the center and add the warm milk and melted butter.
- Gradually add warm water while mixing until a dough forms (about 10-15 minutes of kneading).
- Cover the dough with a bowl and let it rest for 20-30 minutes.
- Divide the dough into quarters, keeping the remaining dough covered. Roll out one portion until thin (like pasta) and cut circles using a cookie cutter or large wine glass.
- Place 1 teaspoon of filling in the center of each circle. Wet one half of the circle and seal it.
- Boil the pierogi:
- Boil a large pot of salted water. Cook about 8 pierogi at a time until they float (about 1 minute). Use a slotted spoon to remove them and place on a plate.
- Fry the pierogi (optional):
- In a frying pan, heat olive oil and butter, add sage, and fry until crispy (about 1 minute).
- If frying, dry the boiled pierogi first, then fry on each side until golden brown (about 1 minute). Add more fat if needed.
- Serve:
- Serve the pierogi with crispy sage on top.
Notes
- Adjust the amount of water in the dough based on humidity and how much flour absorbs moisture.
- Pierogi can be made in advance and frozen before boiling.
- Prep Time: 30 minutes
- Cook Time: 1 hr
- Category: Main Dish
- Method: Boiling
- Cuisine: Eastern European
Nutrition
- Serving Size: 4 pierogi
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg