Name: Roasted Butternut Squash Feta Pierogi: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Eastern European
Ingredients: 1 medium butternut squash (about 2 cups when roasted and mashed); 1 cup crumbled feta cheese; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 3 cups all-purpose flour (plus extra for dusting); 1 large egg; 1/2 cup water (more if needed); 2 tablespoons butter (for frying); Sour cream (for serving, optional); Fresh herbs for garnish (optional)

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Why You’ll Love This Recipe

This recipe combines the cozy, earthy flavors of roasted squash with the salty brightness of feta cheese. Handmade pierogi add a satisfying texture and fun cooking process, while optional frying adds a crispy finish. It’s a wonderful vegetarian dish that can be served as an appetizer, main, or side.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium butternut squash (about 2 cups when roasted and mashed)
1 cup crumbled feta cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
3 cups all-purpose flour (plus extra for dusting)
1 large egg
1/2 cup water (more if needed)
2 tablespoons butter (for frying)
Sour cream (for serving, optional)
Fresh herbs for garnish (optional)

directions

Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30–40 minutes, until tender.
Mash the Squash: Once the squash is cool enough to handle, scoop the flesh into a bowl and mash it until smooth. Add the crumbled feta and nutmeg, mixing until well combined.
Make the Dough: In a large bowl, mix the flour and salt. Make a well in the center and add the egg and half of the water. Combine until a dough forms. Add additional water as necessary to create a smooth, pliable dough.
Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 20 minutes.
Roll Out the Dough: Divide the dough into four sections. Roll out one section on a floured surface to about 1/8 inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
Fill the Pierogi: Place a small spoonful of the butternut squash filling in the center of each dough circle. Fold the dough over and pinch the edges to seal tightly, making sure there are no air pockets.
Cook the Pierogi: Bring a large pot of salted water to a boil. Drop the pierogi into the boiling water in batches, being careful not to overcrowd. Cook for about 3–4 minutes or until they float to the surface. Remove with a slotted spoon.
Fry the Pierogi (Optional): In a skillet, melt the butter over medium heat. Add the boiled pierogi and fry until golden and crispy on the outside, about 2–3 minutes per side.
Serve: Plate the pierogi while hot, garnishing with fresh herbs and serving with a dollop of sour cream, if desired.

Servings and timing

This recipe yields about 4 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Cheese Swap: Substitute feta with ricotta or goat cheese for a milder flavor.
Spice it Up: Add a pinch of cayenne or smoked paprika to the filling for warmth.
Vegan Option: Use plant-based cheese and a flax egg instead of chicken egg in the dough.
Sauce Pairing: Serve with browned butter and sage or caramelized onions for extra flavor.
Freezing: Freeze uncooked pierogi on a baking sheet, then transfer to a bag for quick cooking later.

storage/reheating

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or steaming until warmed through. Uncooked pierogi can be frozen for up to 2 months and cooked directly from frozen by boiling.

FAQs

Can I use canned butternut squash?

Fresh roasted squash is best for flavor and texture, but canned puree can be used if drained and thickened.

How do I prevent pierogi from sticking together?

Dust them generously with flour and avoid stacking. Freeze uncooked pierogi spaced apart.

Can I prepare pierogi dough in advance?

Yes, dough can be made and refrigerated for up to 24 hours before rolling and filling.

How do I know when pierogi are cooked?

They float to the surface of boiling water when done.

Can I bake pierogi instead of boiling?

Boiling is traditional, but baked pierogi can be made by brushing with butter and baking until golden.

What is the best flour to use?

All-purpose flour works best for tender but sturdy dough.

How do I seal pierogi properly?

Press edges firmly and crimp with a fork or pinch with fingers to avoid leaks.

Can I add herbs to the filling?

Yes, fresh thyme, rosemary, or chives complement the squash and feta well.

Are pierogi gluten-free?

Traditional recipes use wheat flour, but gluten-free flour blends can be substituted with some adjustments.

What sides go well with pierogi?

Serve with sour cream, sautéed mushrooms, caramelized onions, or a fresh salad.

Conclusion

Roasted Butternut Squash Feta Pierogi offer a delicious and unique twist on a traditional comfort food. Their creamy, flavorful filling and tender dough make them a satisfying meal or appetizer. Whether boiled or pan-fried, these pierogi are sure to impress and delight anyone lucky enough to enjoy them.

Roasted Butternut Squash Feta Pierogi: An Amazing Ultimate Recipe

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Roasted Butternut Squash Feta Pierogi are tender dumplings filled with a creamy blend of sweet roasted butternut squash and tangy feta cheese, offering a comforting and flavorful vegetarian dish perfect for any season.

Author: Amy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Appetizer, Main Dish
Method: Roasting, Boiling, Frying
Cuisine: Eastern European
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, remove seeds, drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30–40 minutes until tender.
Let squash cool, then scoop out flesh and mash until smooth. Mix in crumbled feta and nutmeg.
In a large bowl, combine flour and salt. Make a well in center and add egg and half the water. Mix to form dough, adding more water as needed for a smooth, pliable dough.
Turn dough onto floured surface and knead for 5 minutes until smooth. Wrap in plastic wrap and rest for 20 minutes.
Divide dough into four portions. Roll out one portion on floured surface to 1/8 inch thickness. Cut circles about 3 inches in diameter.
Place a spoonful of squash filling in the center of each circle. Fold dough over and pinch edges firmly to seal without air pockets.
Bring salted water to a boil. Cook pierogi in batches for 3–4 minutes or until they float. Remove with slotted spoon.
Optional: Melt butter in skillet over medium heat. Fry boiled pierogi 2–3 minutes per side until golden and crispy.
Serve hot, garnished with fresh herbs and sour cream if desired.