Description
Enjoy delicious Roasted Butternut Squash Feta Pierogi, a comforting autumnal recipe that blends sweet butternut squash with tangy feta.
Ingredients
Scale
- 3 cups Butternut Squash (roughly chopped)
- 1 medium Vidalia Onion (can substitute with yellow or sweet onions)
- 1 teaspoon Dried Thyme (can use fresh thyme if available)
- 1 cup Feta Cheese (can substitute with goat cheese or ricotta)
- to taste Salt (to enhance flavors)
- to taste Freshly Ground Black Pepper (or white pepper for milder flavor)
- 2 cups All-Purpose Flour (can use gluten-free flour)
- 1 cup Very Warm Milk (plant-based milk works for vegan option)
- 1/4 cup Very Warm Water (adjust based on flour absorbency)
- 2 tablespoons Unsalted Butter (melted; can use plant-based butter)
- 1 teaspoon Kosher Salt
- 2 tablespoons Extra Virgin Olive Oil (or use butter for richer flavor)
- 1/4 cup Sage Leaves (or substitute with thyme)
Instructions
- Preheat the Oven: Begin by setting your oven to 425°F.
- Prepare Squash: Halve the butternut squash and remove seeds. Brush cut sides with olive oil, season with salt and pepper, and roast for 50-60 minutes until fork-tender.
- Sauté Onions: Chop Vidalia onion and sauté in olive oil over medium heat until golden brown, about 8-10 minutes. Add dried thyme and let cool.
- Make Filling: Scoop the flesh of the cooled squash into a mixing bowl and blend with sautéed onion, crumbled feta, salt, and pepper until textured filling is achieved.
- Prepare Dough: Mix all-purpose flour and kosher salt in a bowl. Gradually add very warm milk, melted butter, and water, kneading until smooth. Let rest for 20-30 minutes.
- Shape Pierogi: Roll out the rested dough until thin. Use a round cutter to cut circles, add a spoonful of filling, moisten edges with water, and seal tightly.
- Cook Pierogi: Bring a large pot of salted water to a boil. Drop pierogi in batches; they are ready when they float to the surface. Cook for an additional minute before removing.
- Optional Frying: Dry boiled pierogi and fry in olive oil and butter with fresh sage until golden brown.
- Serve with a dollop of sour cream if desired.
Notes
- This recipe is suitable for vegetarians.
- Adjust seasoning according to your taste.
- Gluten-free options are available.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Boiling and Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pierogi
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg