Get ready to fall in love with the magic of Roasted Butternut Squash Feta Pierogi! Imagine tender homemade dough cradling a creamy, savory-sweet filling of roasted butternut squash, salty feta, and a kiss of nutmeg — perfection in every bite. This recipe effortlessly combines Eastern European comfort with autumnal flavors, making it just as welcome at a cozy weeknight dinner as on a festive table with friends. Whether you grew up with pierogi or this is your first foray, you’re in for a real treat!
Ingredients You’ll Need
Each ingredient in Roasted Butternut Squash Feta Pierogi brings something unforgettable to the table. From velvety squash to sharp feta and that pillowy dough, every component plays its part in creating layers of flavor, texture, and irresistible color.
- All-purpose flour: The foundation for soft, pliable pierogi dough.
- Large egg: Provides structure and richness to the dough, helping it stay tender.
- Salt: Just a touch makes all the difference in brightening the dough and filling.
- Sour cream: Adds moisture and a touch of tang, yielding a supple dough.
- Unsalted butter (softened): Enriches the dough, giving it a rich flavor and beautiful color.
- Olive oil: Used to gently sauté the shallot, adding depth to the filling.
- Roasted butternut squash (mashed): Sweet, velvety, and the absolute star of the show!
- Crumbled feta cheese: Packs a salty punch and delightful creaminess.
- Black pepper: Adds subtle warmth to balance the sweet squash.
- Nutmeg: Just a hint brings out the earthy, cozy flavors of the filling.
- Shallot (minced): Infuses the filling with aromatic sweetness.
- Butter (for sautéing): Crisping the boiled pierogi in butter is a must for extra flavor and a golden crust.
- Chopped fresh parsley (for garnish): Sprinkled on before serving, parsley adds freshness and a pop of green.
How to Make Roasted Butternut Squash Feta Pierogi
Step 1: Prepare the Pierogi Dough
In a large bowl, combine the flour and salt, giving them a quick mix. Add the egg, sour cream, and softened butter, then stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for five to seven minutes until it becomes silky and smooth. Cover your dough with a clean towel or plastic wrap, then let it rest for at least 30 minutes while you whip up the dreamy filling.
Step 2: Make the Creamy Squash & Feta Filling
Grab a skillet and gently heat the olive oil over medium. Toss in your minced shallot and sauté until it’s translucent and fragrant — just a few minutes does the trick. In a mixing bowl, combine the mashed, roasted butternut squash, crumbled feta, pepper, nutmeg, and those softened shallots. Stir everything together until the filling is creamy and flecked with salty cheese, ready for its grand pierogi debut.
Step 3: Roll, Stuff, and Shape
Now for the hands-on fun! Roll out the rested dough on a lightly floured surface to about 1/8 inch thick. Use a 3-inch round cutter (or a glass) to punch out circles. Place a generous spoonful of the Roasted Butternut Squash Feta Pierogi filling in the center of each round. Fold each round in half and press the edges firmly, pinching to seal. If you like, crimp the edges with a fork or your fingers for a decorative touch (and to keep that precious filling inside).
Step 4: Boil and Sauté to Perfection
Bring a large pot of salted water to a gentle boil. Drop in your pierogi in batches, giving a stir so they don’t stick. In just three to four minutes, they’ll float to the top — that’s your cue they’re done. Remove with a slotted spoon, drain briefly, and get ready for the best part: a quick sauté in melted butter. Heat a pan over medium, add butter, and cook your pierogi until both sides are golden brown and slightly crisp.
Step 5: Garnish and Serve
Transfer your gorgeous Roasted Butternut Squash Feta Pierogi to a platter, shower generously with fresh parsley, and serve them warm while the filling is still creamy. For an extra decadent touch, try a drizzle of browned butter or sprinkle with caramelized onions.
How to Serve Roasted Butternut Squash Feta Pierogi
Garnishes
A beautiful pierogi deserves a finishing flourish! Fresh parsley is classic and adds color and brightness. You can also go for something more decadent like a sprinkle of toasted walnuts, caramelized onions, or a little freshly ground black pepper. For celebrations, an extra crumble of feta right before serving takes Roasted Butternut Squash Feta Pierogi straight into showstopper territory.
Side Dishes
These pierogi are deliciously rich and savory, so lighter sides work wonders. Consider a simple green salad with a zippy vinaigrette, steamed green beans tossed in lemon, or some tart pickled beets. If you want something a touch heartier, pair with a warming bowl of borscht or roasted Brussels sprouts for a complete fall feast.
Creative Ways to Present
Make your Roasted Butternut Squash Feta Pierogi the centerpiece! Fan them out on a rustic wooden board or serve family-style piled high on a platter with fresh herbs draped overtop. For parties or buffets, arrange them in baskets lined with parchment so guests can help themselves — they’re great finger food! If you’re feeling extra creative, serve mini pierogi as appetizers with dipping sauces like garlic yogurt or brown butter sage.
Make Ahead and Storage
Storing Leftovers
Leftover pierogi are honestly one of life’s little gifts! Place any extra Roasted Butternut Squash Feta Pierogi in an airtight container and store them in the fridge for up to three days. They reheat brilliantly, so don’t worry about losing flavor or texture.
Freezing
Pierogi freeze exceptionally well, so why not make a double batch? Arrange uncooked pierogi in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. They keep for up to three months. No need to thaw — just boil straight from the freezer, adding an extra minute or two to the cooking time.
Reheating
For that irresistible freshly-cooked taste, reheat pierogi in a skillet with a little butter over medium heat until warmed through and crisp outside. You can also microwave them (covered, with a splash of water) if you’re in a hurry, but you’ll lose some of that craveable golden exterior.
FAQs
Can I use a different cheese instead of feta?
Absolutely! Goat cheese or ricotta are both delicious alternatives if you want a milder or creamier filling. Feta gives Roasted Butternut Squash Feta Pierogi their signature tang, but it’s fun to experiment.
Can I make the dough ahead of time?
Yes, you can! Simply wrap the dough tightly in plastic and refrigerate for up to 24 hours. Bring it back to room temperature before rolling for easy handling and best texture.
What’s the best way to roast butternut squash?
Peel and cube the squash, toss it with a little olive oil, salt, and pepper, and roast on a baking sheet at 400°F (200°C) for 25–30 minutes until tender and slightly caramelized — this keeps the filling naturally sweet and flavorful.
Can I make Roasted Butternut Squash Feta Pierogi gluten-free?
While traditional pierogi rely on wheat flour, you can use a gluten-free blend designed for pasta or dumplings. Expect to need a bit more effort rolling and a slightly different texture, but the flavors will still shine!
How do I prevent my pierogi from coming apart during cooking?
Make sure the edges are well-sealed — a little water brushed along the edge helps. Press firmly, and avoid overfilling. Also, handle the pierogi gently when transferring to and from the boiling water.
Final Thoughts
There’s something truly special about homemade Roasted Butternut Squash Feta Pierogi — from mixing the dough to your first delicious bite, it’s a recipe that brings people together and fills the kitchen with joy. I hope you’ll give them a try and fall in love with their comforting flavors as much as I have!
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Roasted Butternut Squash Feta Pierogi Recipe
- Prep Time: 65 minutes
- Cook Time: 70 minutes
- Total Time: 2 hours 15 minutes
- Yield: 25 pierogi / 6 servings casserole
- Category: Main Course / Side Dish
- Method: Boiling, Sautéing / Baking
- Cuisine: Eastern European / American
- Diet: Vegetarian / Vegan, Gluten-Free optional
Description
Delight your taste buds with these two savory butternut squash recipes: Roasted Butternut Squash Feta Pierogi and Vegan Butternut Squash Casserole, perfect for any occasion from weeknight dinners to holiday feasts.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1 tablespoon olive oil
Filling:
- 2 cups roasted butternut squash, mashed
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 small shallot, minced
- 2 tablespoons butter, for sautéing
- Chopped fresh parsley, for garnish
Vegan Casserole:
- 4 cups peeled and cubed butternut squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup canned coconut milk
- 1/4 cup nutritional yeast
- 1 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped pecans
- 1/4 cup breadcrumbs (use gluten-free if needed)
- Fresh parsley, for garnish
Instructions
- Dough: In a large bowl, combine flour and salt. Add egg, sour cream, and butter. Knead until smooth. Rest dough for 30 minutes.
- Filling: Sauté shallot, combine with squash, feta, pepper, and nutmeg. Fill dough rounds, seal, and cook in boiling water. Sauté until golden. Garnish with parsley.
- Vegan Casserole: Roast squash, sauté onion and garlic. Mix with quinoa, coconut milk, yeast, herbs, salt, and pepper. Bake topped with pecans and breadcrumbs until golden. Garnish with parsley.
Notes
- You can prepare the pierogi filling a day in advance. Serve with browned butter and caramelized onions for extra flavor.
- The vegan casserole can be prepped ahead and baked just before serving. Pair with cranberry sauce or vegan gravy.
Nutrition
- Serving Size: 5 pierogi / 1 portion
- Calories: 310 / 290
- Sugar: 2g / 4g
- Sodium: 380mg / 270mg
- Fat: 14g / 17g
- Saturated Fat: 7g / 7g
- Unsaturated Fat: 5g / 8g
- Trans Fat: 0g / 0g
- Carbohydrates: 38g / 28g
- Fiber: 3g / 5g
- Protein: 8g / 7g
- Cholesterol: 60mg / 0mg
