Roasted Butternut Squash Feta Pierogi: An Amazing Ultimate Recipe
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.
- 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
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)
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.
Notes
Substitute feta with ricotta or goat cheese for milder flavor.
Add cayenne or smoked paprika to filling for a spicy kick.
Use plant-based cheese and flax egg for a vegan version.
Serve with browned butter and sage or caramelized onions for extra flavor.
Freeze uncooked pierogi on a baking sheet before transferring to a bag for quick future cooking.
Nutrition
- Serving Size: 4-5 pierogi
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
