If you’re craving a dish that feels like a warm hug on a plate, this Roasted Butternut Squash Feta Pierogi Recipe is going to be your new best friend in the kitchen. With tender, pillow-soft dough enveloping a luscious filling of sweet roasted butternut squash and tangy feta, every bite offers the perfect harmony of creamy texture and vibrant flavor. Whether you’re sharing it with family, impressing friends, or simply indulging on a cozy night in, these pierogi bring a unique twist on a traditional Eastern European favorite that’s sure to brighten up any meal.
Ingredients You’ll Need
This Roasted Butternut Squash Feta Pierogi Recipe calls for simple, wholesome ingredients that play together beautifully to deliver a rich and comforting dish. Each component is thoughtfully chosen, from the creamy feta that adds a salty punch to the fresh herbs that give an aromatic lift, making every bite truly special.
- Roasted butternut squash (1 1/2 cups, mashed): The base of the filling, bringing natural sweetness and a velvety softness.
- Crumbled feta cheese (1/2 cup): Adds tangy creaminess that balances the sweetness of the squash.
- Garlic powder (1/4 teaspoon): Enhances the savory depth without overpowering the delicate flavors.
- Black pepper (1/4 teaspoon): A subtle kick to brighten up the filling.
- Salt (1/4 teaspoon): Essential for seasoning and bringing all the flavors together.
- Nutmeg (1/4 teaspoon, optional): Gives a warm, gentle spice that complements the squash beautifully.
- Fresh sage or thyme (1 tablespoon, chopped, optional): Adds an earthy, herbal note that elevates the filling.
- All-purpose flour (2 1/4 cups): The foundation of the pierogi dough, creating that perfect tender bite.
- Salt (1/2 teaspoon): Included in the dough to enhance the overall flavor.
- Large egg (1): Binds the dough and lends richness.
- Sour cream (1/2 cup): Keeps the dough soft and tender with a delightful tang.
- Butter (1/4 cup, softened): Incorporates flakiness and smoothness in the dough.
- Cold water (2–3 tablespoons, as needed): Helps bring the dough together without making it sticky.
- Butter (2 tablespoons, for cooking, optional): For pan-frying and adding golden, caramelized goodness.
- Small onion (1, thinly sliced, optional): Caramelized and paired with the pierogi for an irresistible topping.
- Fresh herbs or additional feta (for garnish, optional): A beautiful finish to brighten the dish visually and flavor-wise.
How to Make Roasted Butternut Squash Feta Pierogi Recipe
Step 1: Make the Dough
Start by combining all-purpose flour and salt in a large bowl, creating the perfect base for your dough. Then add the egg, sour cream, and softened butter, mixing until a shaggy dough begins to form. Add cold water, one tablespoon at a time, just until the dough holds together but stays soft and manageable. Knead it gently on a floured surface for a few minutes until smooth, then cover and let it rest. This resting period lets the dough relax and makes it easier to roll out later.
Step 2: Prepare the Filling
While the dough rests, mash the roasted butternut squash until luscious and smooth. Stir in crumbled feta cheese, garlic powder, black pepper, salt, and nutmeg to create a beautifully balanced filling. If using fresh herbs, fold them in now for an extra layer of flavor. Chill this mixture until you’re ready to assemble, allowing the flavors to marry and develop.
Step 3: Assemble the Pierogi
On a lightly floured surface, roll out your rested dough until it’s about 1/8-inch thick—a perfect thickness to be tender but sturdy. Using a 3-inch round cutter, cut circles from the dough. Spoon about one teaspoon of the filling onto each circle’s center, then fold the dough over to form a half-moon shape. Pinch the edges firmly to seal and crimp with a fork if you want a decorative edge that also helps keep the filling secure during cooking.
Step 4: Cook the Pierogi
Bring a large pot of salted water to a rolling boil and gently drop the pierogi in batches. They’re ready when they float to the top, usually after 3 to 4 minutes. Use a slotted spoon to carefully remove them, placing them on a plate to rest for the next delicious step.
Step 5: Optional Pan-Fry for Extra Flavor
If you love a golden crispy texture, melt butter in a skillet over medium heat and add the thinly sliced onions. Let them caramelize slowly until deeply golden and fragrant, around 10 minutes. Then add the boiled pierogi, pan-frying them until they’re golden brown on both sides. This step transforms the pierogi into a game-changer by adding that irresistible crunchy exterior.
How to Serve Roasted Butternut Squash Feta Pierogi Recipe
Garnishes
Nothing finishes this Roasted Butternut Squash Feta Pierogi Recipe quite like thoughtful garnishes. Scatter fresh herbs like sage or thyme on top to echo the filling’s flavors, or crumble some extra feta for a pop of creamy tanginess. A little swirl of sour cream or a drizzle of browned butter can enhance every bite with a luxurious touch.
Side Dishes
These pierogi are wonderfully versatile at the table. Pair them with a crisp green salad dressed in a lemon vinaigrette for balance, or serve with sautéed kale or spinach for a hearty, nutritious boost. A bowl of warm autumn soup, such as butternut squash bisque, elevates the meal to full-on seasonal comfort food perfection.
Creative Ways to Present
Want to impress your guests or simply make dinner feel extra special? Arrange your pierogi in overlapping circles on a large platter and top with a colorful pile of caramelized onions and fresh herbs. For a festive twist, serve the pierogi with a small dish of honey or maple syrup on the side to dip—it pairs surprisingly well with the savory-sweet filling and adds a delightful contrast.
Make Ahead and Storage
Storing Leftovers
Once your pierogi are cooked and cooled, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They make an excellent quick lunch or dinner the following day, ready to be reheated gently to preserve their tenderness.
Freezing
This Roasted Butternut Squash Feta Pierogi Recipe freezes beautifully and is a fantastic make-ahead option. Freeze the uncooked pierogi arranged on a baking sheet so they don’t stick together, then transfer them to a freezer bag. They’ll keep well for up to 2 months, allowing you to enjoy homemade comfort food anytime.
Reheating
To reheat, you can either boil frozen pierogi for a few extra minutes or pan-fry them directly from frozen to revive that crispy exterior. If refrigerated, gently warm in a skillet with a bit of butter or in the microwave covered with a damp paper towel to keep them moist and tender.
FAQs
Can I use fresh butternut squash instead of roasted?
While fresh butternut squash can be cooked and mashed for the filling, roasting it first concentrates the sweetness and adds a deeper, caramelized flavor that makes this recipe so delicious. If you’re short on time, pre-roasted squash from the store works perfectly.
Is this Roasted Butternut Squash Feta Pierogi Recipe vegetarian?
Absolutely! This recipe contains no meat and uses vegetarian-friendly ingredients, making it a wonderful option for those following a vegetarian diet.
Can I substitute the feta with another cheese?
Yes, you can try cheeses like ricotta, goat cheese, or even cream cheese for a milder flavor or different texture. Keep in mind that feta’s tanginess is a key part of the overall flavor balance, so adjust seasonings accordingly.
How thick should I roll the dough?
Rolling the dough to about 1/8-inch thickness ensures your pierogi are tender yet strong enough to hold the filling without breaking during cooking. Too thick and they might feel doughy; too thin and they might tear easily.
Can I make this recipe gluten-free?
For a gluten-free variation, you’ll need to substitute the all-purpose flour with a gluten-free blend suitable for dumplings or pastry. Be aware that the texture might differ from traditional pierogi, so some experimentation may be needed to get it just right.
Final Thoughts
If you’ve been searching for a dish that combines heartwarming autumn flavors with comforting, handmade dough, this Roasted Butternut Squash Feta Pierogi Recipe is an absolute must-try. It’s a delightful twist on tradition that adds sweetness, creaminess, and just the right touch of spice to every bite. I can’t wait for you to make these, share them with those you love, and savor every moment of this delicious journey!
Print
Roasted Butternut Squash Feta Pierogi Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 pierogi
- Category: Main Course, Appetizer
- Method: Boiling, Pan-Frying
- Cuisine: Eastern European-Inspired
- Diet: Vegetarian
Description
These Roasted Butternut Squash Feta Pierogi are a delightful Eastern European-inspired vegetarian dish perfect for fall. Featuring a creamy, savory filling of mashed roasted butternut squash blended with crumbled feta and aromatic herbs, all enclosed in a tender homemade dough. They are boiled until tender and optionally pan-fried with caramelized onions for extra flavor and a golden crust. Ideal as a main course or appetizer, these pierogi are comforting, flavorful, and visually appealing.
Ingredients
For the filling:
- 1 1/2 cups roasted butternut squash (mashed)
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon chopped fresh sage or thyme (optional)
For the dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter (softened)
- 2–3 tablespoons cold water (as needed)
For serving (optional):
- 2 tablespoons butter
- 1 small onion (thinly sliced)
- Fresh herbs or additional feta for garnish
Instructions
- Make the dough: In a large bowl, whisk together flour and salt. Add egg, sour cream, and softened butter. Mix until a shaggy dough forms. Gradually add cold water 1 tablespoon at a time until the dough holds together but is not sticky. Turn the dough onto a floured surface and knead for 3–5 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.
- Prepare the filling: Mash the roasted butternut squash until smooth. Stir in crumbled feta, garlic powder, black pepper, salt, and nutmeg if using. Add chopped fresh sage or thyme if desired. Mix until evenly combined. Chill the filling until ready to assemble the pierogi.
- Assemble the pierogi: Roll out the rested dough on a floured surface to about 1/8-inch thickness. Use a round cutter or glass to cut out 3-inch rounds. Place about 1 teaspoon of the filling in the center of each dough round. Fold the dough over into a half-moon shape, pressing the edges to seal tightly. Crimp the edges with a fork for a decorative finish and to ensure they stay sealed during cooking.
- Cook the pierogi: Bring a large pot of salted water to a boil. Add the pierogi in batches to avoid overcrowding. Cook for 3–4 minutes or until they float to the surface, indicating they are cooked through. Use a slotted spoon to remove the cooked pierogi from the water and set aside.
- Optional pan-fry: In a skillet, melt butter over medium heat. Add the thinly sliced onion and cook slowly for about 10 minutes until caramelized and golden brown. Add the boiled pierogi to the skillet and pan-fry for 2–3 minutes on each side until they develop a golden, crispy exterior. Serve the pierogi warm topped with the caramelized onions, fresh herbs, or extra feta cheese as garnish.
Notes
- You can roast your own butternut squash or use pre-roasted squash for convenience.
- Dough and filling can be made a day ahead and stored in the refrigerator for easy assembly later.
- Pierogi freeze well — freeze them before boiling on a baking sheet, then store in an airtight bag for up to 2 months.
- For a dairy-free alternative, swap feta and butter with vegan substitutes and adjust dough ingredients accordingly.
- Ensure the pierogi edges are well sealed to prevent filling from leaking during cooking.
