Description
Delicious homemade roasted butternut squash and feta pierogi featuring a creamy, flavorful filling encased in tender dough. This recipe involves roasting the squash to bring out its natural sweetness, blending it with caramelized onions, thyme, and tangy feta, then encasing the filling in a delicate dough before boiling and optionally frying for a golden finish. Perfect as a comforting appetizer or main dish with crispy sage butter on top.
Ingredients
Scale
Filling
- 1 medium butternut squash (about 3 cups if using cut up)
- 1 Vidalia onion, chopped
- 1/2 teaspoon dried thyme
- 1 cup feta cheese
- 1/2 teaspoon salt (plus more for roasting squash)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (divided)
Dough
- 3 cups all-purpose flour
- 1/2 cup very warm milk
- 1/2 to 3/4 cup very warm water (adjust as needed)
- 1 tablespoon unsalted butter, melted
- Pinch kosher salt
For Frying and Serving
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 sage leaves
Instructions
- Prepare the Filling: Cut the butternut squash in half and remove the seeds. Brush each cut side with 1 tablespoon of olive oil and season with salt and freshly ground black pepper. Roast the squash cut side down for 50-60 minutes in a preheated oven until fork tender.
- Sauté the Onion and Thyme: While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped Vidalia onion and cook until slightly browned, about 5 minutes. Add dried thyme and cook for another minute. Remove from heat and let cool.
- Process the Filling: Once the squash is cool enough to handle, scoop the flesh into a food processor. Pulse until nearly smooth, about 1 minute. Add the cooled onion and thyme mixture, feta cheese, 1/2 teaspoon salt, and freshly ground black pepper to taste. Pulse 2-3 times to combine but retain some texture. Adjust seasoning as needed.
- Make the Dough: In a large mixing bowl, place the flour and pinch of kosher salt. Create a well in the center and add warm milk and melted butter. Gradually add the warm water while mixing, forming a dough. Knead the dough for about 10-15 minutes until smooth and elastic.
- Rest the Dough: Cover the kneaded dough with a bowl or cloth and let it rest for 20-30 minutes, allowing gluten to relax.
- Roll and Cut Dough Circles: Divide the rested dough into four quarters, keeping unused portions covered to prevent drying. Roll out one portion at a time on a floured surface until thin, similar to pasta dough. Use a cookie cutter or large wine glass to cut circles.
- Fill and Seal Pierogi: Place about 1 teaspoon of filling in the center of each dough circle. Wet the edge of one half of the circle with water and fold over to seal tightly, pressing out any air pockets.
- Boil the Pierogi: Bring a large pot of salted water to a boil. Carefully add the pierogi in batches. When they float to the surface, cook for an additional 2-3 minutes, then remove with a slotted spoon and drain well.
- Optional Frying: For crispy pierogi, dry boiled pierogi and fry in a skillet with 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil over medium heat. Fry each side until golden brown, about 1 minute per side. Add more fat if necessary to prevent sticking.
- Sauté Sage and Serve: In the same pan used for frying, quickly sauté sage leaves until crisp. Serve the pierogi topped with the crispy sage and additional melted butter if desired.
Notes
- Roasting the butternut squash enhances its natural sweetness and depth of flavor, key to a delicious filling.
- If the dough is sticky, add flour gradually during kneading until it reaches a smooth, elastic consistency.
- Boiling pierogi until they float ensures they are cooked through before frying or serving directly.
- Frying the pierogi after boiling adds a delightful crispy texture but is optional based on preference.
- Use fresh sage leaves for the best flavor and crisp texture when sautéed.
- Store leftover pierogi in an airtight container; they can be reheated by boiling or pan frying.
