If you love cozy comfort foods with a twist, this Roasted Butternut Squash and Feta Pierogi Recipe is about to become your new favorite. The sweetness of tender roasted butternut squash perfectly complements the salty tang of creamy feta, all wrapped in a soft, pillowy dough that’s both delicate and satisfying. Whether you’re new to making pierogi or a seasoned pro, this recipe brings together simple, wholesome ingredients in a way that’s both comforting and exciting. Every bite delivers a beautiful balance of flavors and textures that will leave you craving more.
Ingredients You’ll Need
Gathering your ingredients for the Roasted Butternut Squash and Feta Pierogi Recipe is a breeze, and each one plays a crucial role. From the sweetness of the squash to the sharpness of the feta, plus the aromatic touch of sage, this combination promises a vibrant and delicious outcome.
- Butternut squash: The star of the filling, roasted until tender and sweet, creating a smooth texture.
- Vidalia onion: Adds a mild sweetness that deepens the filling’s flavor when sautéed gently.
- Dried thyme: A subtle herbaceous note that brightens the savory elements.
- Feta cheese: Crumbled into the filling for a creamy, salty punch that contrasts beautifully with the squash.
- Salt and freshly ground black pepper: Essential seasonings to enhance and balance flavors throughout.
- Olive oil and unsalted butter: Used for both roasting and sautéing, these fats bring richness and help achieve that golden crust.
- All-purpose flour: The base of your tender, stretchable pierogi dough.
- Warm milk and water: Liquids to bring the dough together with just the right softness and elasticity.
- Sage leaves: Pan-fried in butter for a fragrant, crispy garnish that’s impossible to resist.
How to Make Roasted Butternut Squash and Feta Pierogi Recipe
Step 1: Prepare and Roast the Butternut Squash
Start by slicing your butternut squash in half and scooping out the seeds. Give each half a generous brush of olive oil, then season with salt and freshly cracked black pepper. Place them cut side down on a baking sheet and roast in the oven for 50 to 60 minutes, until the flesh is fork-tender and caramelized slightly. This roasting brings out the natural sweetness and deep flavors that will make your filling unforgettable.
Step 2: Sauté the Onion and Add Thyme
While the squash is roasting, chop the Vidalia onion and sauté it in olive oil over medium heat. Cook until the onions turn golden and begin to caramelize, about 5 minutes, which adds a lovely depth of flavor. Sprinkle in the dried thyme and cook for another minute to release its aroma. Set this mixture aside to cool slightly.
Step 3: Make the Filling
Once the squash is cooked, scoop the softened flesh into a food processor and pulse until almost smooth, maintaining a bit of texture. Add the sautéed onion and thyme mixture along with the crumbled feta cheese, salt, and pepper. Pulse the mixture 2 to 3 times to gently combine all the elements without turning it completely to puree; you want a filling that’s creamy with a bit of character.
Step 4: Prepare the Dough
On a clean surface, mound your all-purpose flour and make a well in the center. Pour in the warm milk and melted butter. Start mixing, gradually adding warm water little by little. Knead the dough for 10 to 15 minutes until it forms a smooth, elastic ball that feels soft but not sticky. Cover it with a bowl and let it rest for 20 to 30 minutes — this resting period allows the gluten to relax, making rolling much easier.
Step 5: Roll and Fill the Pierogi
Divide your rested dough into four portions, keeping those you’re not using covered to prevent drying. Roll each portion out thinly until it resembles pasta dough, about 1/8 inch thick. Use a cookie cutter or a large wine glass to cut circles. Place about a teaspoon of the filling in the center of each circle. Lightly wet the edges with water, then fold the circle over to form a half-moon shape, pressing firmly to seal and prevent any filling from escaping during cooking.
Step 6: Cook and Optional Frying
Bring a large pot of salted water to a boil. Carefully drop in pierogi in small batches. They are done when they float to the surface, usually within 3 to 5 minutes. If you want a golden, crispy finish, drain the boiled pierogi well and dry them slightly, then pan-fry in butter or olive oil over medium heat for about 1 minute per side. This step adds a lovely crunch that complements the soft interior perfectly.
How to Serve Roasted Butternut Squash and Feta Pierogi Recipe
Garnishes
Nothing finishes off the Roasted Butternut Squash and Feta Pierogi Recipe better than crispy sage leaves fried in butter. Their earthy, aromatic crunch elevates each bite and adds a stunning visual contrast. A sprinkle of freshly ground black pepper and a dollop of sour cream or Greek yogurt on the side are classic touches that bring cool creaminess to balance the richness.
Side Dishes
Pair your pierogi with simple sides like a fresh green salad tossed in a light vinaigrette or steamed green beans drizzled with lemon and olive oil. These bright, fresh sides cut through the richness and keep the meal balanced and satisfying without overpowering the star of the show.
Creative Ways to Present
For a party or special occasion, consider plating your pierogi with a drizzle of browned butter sauce infused with sage and toasted walnuts. You can also place them atop a bed of sautéed kale or spinach for a colorful, nutrient-rich meal. Serving warm pierogi in a rustic wooden bowl lined with parchment paper adds charm and invites sharing — perfect for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover pierogi can be stored in an airtight container in the refrigerator for up to 3 days. Arrange them in a single layer with parchment paper between to prevent sticking. Reheat gently in a skillet or in the oven to restore their golden crispness.
Freezing
This Roasted Butternut Squash and Feta Pierogi Recipe freezes beautifully. After assembling, place the filled pierogi on a parchment-lined baking sheet so they aren’t touching, then freeze until solid. Transfer to a freezer-safe bag or container for up to 2 months. You can boil or pan-fry them straight from frozen — just allow a little extra cooking time.
Reheating
To reheat, sauté leftover pierogi in butter over medium heat until warmed through and crispy outside, or place them in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid the microwave if you want to keep that delightful texture intact.
FAQs
Can I substitute the feta cheese with another cheese?
Absolutely! While feta brings a wonderful tang, you can use ricotta for creaminess, goat cheese for a mild bite, or even a sharp cheddar for a comforting twist. Just keep in mind how the cheese will complement the sweetness of the butternut squash.
Is it possible to make the dough gluten-free?
Yes, but you’ll need a good-quality gluten-free flour blend that is designed for baking and includes xanthan gum or another binder. The dough might be a bit more delicate, so handle it gently during rolling and shaping.
Can I bake the pierogi instead of boiling and frying?
While traditional pierogi are boiled and optionally fried, you can bake them. Brush them with butter or oil and bake at 375°F (190°C) for about 20 minutes or until golden. The texture will be slightly different but still delicious.
How can I make this recipe vegan?
For a vegan version, substitute feta with a plant-based cheese alternative and replace butter with vegan margarine or olive oil. Use non-dairy milk for the dough, such as almond or soy milk. The flavors will still shine beautifully.
Can I prepare the filling in advance?
Yes! The filling can be made and refrigerated for up to 2 days before assembling the pierogi. This makes it a great recipe to spread out your cooking and enjoy fresh pierogi whenever you like.
Final Thoughts
This Roasted Butternut Squash and Feta Pierogi Recipe is a true celebration of flavor and texture that’s perfect for cozy dinners or special occasions. It’s a wonderful way to impress your friends or family with a homemade dish that feels both nostalgic and fresh. Once you try it, you’ll understand why it’s so beloved — so go ahead and give it a whirl, I promise it’ll become a staple in your kitchen!
