Roasted Butternut Squash Feta Pierogi

Course: Dinner, Main Course, Main Dish

Cuisine: Greek, Polish

Prep Time: 1

Cook Time: 1 30

Total Time: 2 30

Servings:

Calories: 463kcal

Author: Edyta

Roasted Butternut Squash Feta Pierogi is an amazing dish that combines American fall flavors with a taste from the Greek islands, wrapped in Polish dough.

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Ingredients

For the Filling

1 Butternut Squash medium, (about 3 cups if using cut up)
1 Onion Vidalia, chopped
1/2 teaspoon Thyme dried
1 cup Feta cheese
1/2 teaspoon Salt + more for roasting squash
Freshly Ground Black Pepper
2 tbsp Olive oil

For the Dough

3 cups Flour All Purpose
1/2 cup Milk very warm
1/2 cup Water very warm (up to 3/4 cup depending on how much your flour soaks)
1 tbsp Butter unsalted, melted
pinch Kosher salt

For the toppings

1 tbsp Butter unsalted
1 tbsp Olive Oil extra virgin
6 Sage leaves

Instructions

For the Filling

Preheat the oven to 425F;
Cut up butternut squash in half; using spoon or ice cream scooper, remove seeds, brush both sided with 1 tablespoon of olive oil and season with salt and pepper;
Roast the squash for 50-60 minutes until fork tender;
In the meantime, chop the onion; add 1 tablespoon of olive oil to the pan and sauté onions until slightly brown for about 5 minutes; add dried thyme and cook for another minute; let cool off;
Once the squash is cooked, let it cool slightly and then scoop it out to the food processor;
Process it for about a minute until almost smooth;
Add onion/thyme mixture and Feta cheese, salt & pepper to the food processor and pulse 2-3 times until mixed but still having texture;
Check for seasoning and adjust if needed;

For the Dough

Pour the flour in a bowl or on a counter or other surface that will allow you to make the dough;
Add a pinch of salt;
Make a little whole in a middle and start adding milk and butter;
Add a little water at the time and work the dough until you can form a ball about 10-15 minutes;
Once done, cover it with the big bowl and let it rest for about 20-30 minutes;
Use 1/4 of the dough at the time, covering the remaining with the plastic wrap;
Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles;
Place 1 teaspoon of filling in the middle of the circle;
Wet one half of the circle and then seal it together;
Boil a large pot of water and season generously with salt;
Once the water is boiling put about 8 pierogi at the time;
Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate;
In a frying pan heat up olive oil with butter, add sage and fry for a minute until crispy;
If serving boiled pierogi, pour over butter/olive oil sage mixture and serve immediately;
If you want to fry them like I did here, dried them up first and then use the same pan that you used to fry sage and fry pierogi on each side until golden brown for about a minute. Add extra fat if needed. Serve with sage on top.

Notes

If you are not serving pierogi immediately, take them out from a boiling water on a counter and let them cool down and dry a little bit. Make sure that they are not touching each other. Once cooled, place them on a baking sheet, again with distance from each other, place in a freezer and let them freeze. Once done, you can pack them in the plastic bag and freeze for up to two months.
You should get about 40 pierogi out of this recipe. If you serve them all at the same time you may need to adjust the amount of the topping. The amount of Sage with butter and olive oil in this recipe should be enough for about 20 pierogi.
I like to serve my pierogi with a side of sour cream but this is optional.
You can also cut up two slices of bacon, cook it and sprinkle it on top of the pierogi.

Nutrition