Description
These Roasted Butternut Squash Feta Pierogi combine creamy roasted squash, tangy feta, and a tender homemade dough for the perfect comfort dish. Lightly crisped in butter and finished with sage, they bring cozy autumn flavors to your table in every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup sour cream
- 2 tablespoons melted butter
- 2 cups cubed butternut squash
- ½ cup crumbled feta cheese
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 2 tablespoons butter (for frying)
- Fresh sage leaves (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25 minutes or until tender. Mash and mix with crumbled feta, then set aside to cool.
- In a large bowl, combine flour and salt. Add egg, sour cream, and melted butter. Mix until a dough forms, then knead for 5 minutes until smooth.
- Roll out the dough to 1/8 inch thickness. Cut into circles using a round cutter or glass.
- Place a small spoonful of filling in the center of each circle, brush edges with water, fold over, and press to seal.
- Bring a pot of salted water to a boil. Drop pierogi in batches and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon.
- In a skillet, melt butter and sauté pierogi until golden brown on both sides.
- Serve warm with browned butter and garnish with sage leaves if desired.
Notes
- Chill the filling before assembling to make sealing easier.
- Freeze uncooked pierogi on a tray, then transfer to a bag for later use.
- Reheat cooked pierogi by pan-frying with butter until crisp.
Nutrition
- Serving Size: 1 plate (about 4 pierogi)
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg