Description
Delight in these homemade Roasted Butternut Squash Feta Pierogi, a comforting Eastern European-inspired dish featuring tender dumplings filled with creamy roasted butternut squash and tangy feta cheese. Perfect as a main course or appetizer, these vegetarian pierogi are boiled until tender and optionally pan-fried for a crispy finish, then served with melted butter and fresh herbs for a flavorful meal.
Ingredients
Scale
Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- ½ cup sour cream
- ¼ cup butter, softened
Filling
- 1 ½ cups roasted butternut squash, mashed
- ¾ cup crumbled feta cheese
- ¼ teaspoon black pepper
- â…› teaspoon ground nutmeg
- Salt, to taste
For Serving
- Melted butter
- Chopped fresh herbs (sage or parsley)
- Sautéed onions or caramelized shallots (optional)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour and salt. In a separate bowl, whisk together the egg, sour cream, and softened butter. Add the wet ingredients to the flour mixture and stir until a rough dough forms. Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax.
- Make the filling: While the dough rests, combine the roasted mashed butternut squash, crumbled feta, black pepper, ground nutmeg, and a pinch of salt in a bowl. Mix thoroughly until the filling is smooth and well incorporated.
- Roll out the dough: On a floured surface, roll the rested dough to a thickness of about 1/8 inch. Use a 3-inch round cutter or glass to cut out circles from the dough, ensuring uniform size for even cooking.
- Fill and shape pierogi: Place approximately one tablespoon of the squash and feta filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal. For a decorative finish, press the edges with a fork to reinforce the seal and add texture.
- Cook the pierogi: Bring a large pot of salted water to a boil. Working in batches, drop the pierogi into the boiling water and cook for 3 to 4 minutes or until they float to the surface, indicating they are cooked through. Remove them with a slotted spoon and set aside.
- Optional pan-frying: For a golden, crispy exterior, heat some butter in a skillet over medium heat. Pan-fry the boiled pierogi for 2 to 3 minutes on each side until golden brown and crisp.
- Serve: Serve the pierogi warm with melted butter, sprinkled with chopped fresh herbs such as sage or parsley. Optionally, top with sautéed onions or caramelized shallots to enhance the flavors.
Notes
- You can roast your own butternut squash by cubing it and baking at 400°F (200°C) for 25–30 minutes until tender, then mashing.
- For a slightly sweeter filling, add a teaspoon of maple syrup to the butternut squash mixture.
- These pierogi can be prepared ahead of time and frozen before boiling. Simply thaw and boil when ready to serve.
- If you prefer, pierogi dough can be made with sour cream substitute or Greek yogurt for slight variations.
- Pan-frying after boiling offers a delightful crispy texture but is optional if you prefer boiled-only dumplings.
Nutrition
- Serving Size: 4 pierogi
- Calories: 280
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
