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
Scale
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.
