10/04/2026
Roasted Butternut Squash Feta Pierogi
Ingredients:
For the 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
2 tbsp Olive oil
For the Dough:
3 cups All Purpose Flour
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 unsalted Butter, melted
pinch Kosher salt
For the Toppings:
1 tbsp unsalted Butter
1 tbsp extra virgin Olive Oil
6 Sage leaves
Method:
Preheat the oven to 425F.
Cut the butternut squash in half, remove the seeds, brush both sides with 1 tablespoon olive oil, and season with salt and pepper.
Roast the squash for 50-60 minutes until fork tender.
Chop the onion, add 1 tablespoon olive oil to a pan, and sauté until slightly brown, about 5 minutes. Add dried thyme and cook for another minute. Let cool.
Let the cooked squash cool slightly, scoop it into a food processor, and process for about 1 minute until almost smooth.
Add the onion/thyme mixture, Feta cheese, salt, and pepper. Pulse 2-3 times until mixed but still having texture. Check seasoning and adjust if needed.
Pour the flour into a bowl or onto a suitable work surface. Add a pinch of salt.
Make a little hole in the middle and start adding the milk and butter. Add a little water at a time and work the dough until you can form a ball, about 10-15 minutes.
Cover the dough with the big bowl and let it rest for about 20-30 minutes.
Use 1/4 of the dough at a time, covering the remaining dough with plastic wrap.
Roll the dough until thin like pasta and cut circles using either a cookie cutter or large w**e glass.
Place 1 teaspoon of filling in the middle of each circle. Wet one half of the circle and seal it together.
Boil a large pot of water and season generously with salt.
Once boiling, cook about 8 pierogi at a time. When they come to the surface, cook for 1 minute, then remove with a spider or slotted spoon.
Heat olive oil with butter in a frying pan, add sage, and fry for 1 minute until crispy.
For boiled pierogi, pour over the butter/olive oil sage mixture and serve immediately.
To fry the pierogi, dry them first, then fry in the same pan used for the sage until golden brown on each side, about 1 minute. Add extra fat if needed and serve with sage on top.
