Roasted Butternut Squash Feta Pierogi with sage butter blends autumnal American flavors, tangy Greek feta, and traditional Polish dough into a comforting, flavorful dish.
What makes these Squash Feta Pierogi special
I developed this recipe because I love butternut squash, feta, and pierogi. I was hesitant to stray from my classic holiday pierogi recipes, but experimenting paid off. These Roasted Butternut Squash Feta Pierogi balance the natural sweetness of roasted squash with the salty bite of feta, rounded out by onions and dried thyme for a true fall profile.
While I still make my traditional favorites—potato-and-cheese pierogi and sauerkraut-and-mushroom pierogi—this variation has become a new favorite. The filling is vibrant but straightforward, and the combination of roasted squash, sautéed onions, thyme, and feta creates a satisfying, slightly savory-sweet filling that works beautifully with tender homemade dough.
How to make Butternut Squash and Feta Pierogi
Make the pierogi dough
The pierogi dough is simple and pliable when made from scratch. For this batch I combined all-purpose flour with very warm milk, warm water, and melted butter. Knead until the dough forms an elastic ball, then cover and let it rest for 20–30 minutes before rolling out, cutting rounds, filling, and boiling.
Make the filling
Filling ingredients
- Roasted butternut squash
- Sautéed onions
- Dried thyme
- Feta cheese
- Salt and freshly ground black pepper
- Olive oil
Preparing the filling
The filling takes a bit of time because the squash needs about an hour to roast and then must cool before processing. While the squash roasts, sauté the chopped onion with dried thyme until lightly browned. Once the squash has cooled slightly, scoop it into a food processor and pulse until almost smooth.
- Process the roasted squash for about a minute until nearly smooth.
- Add the sautéed onion and thyme, feta, salt, and pepper. Pulse 2–3 times so the ingredients are combined but still retain some texture.
- Taste and adjust seasoning, then you’re ready to fill the dough.
Cooking the pierogi
Bring a large pot of water to a generous boil and season it as you would pasta. Don’t overcrowd the pot—cook no more than 8–9 pierogi at a time. Once they float to the surface, let them cook for about one more minute, then remove with a slotted spoon.
How to serve Roasted Butternut Squash Feta Pierogi
I served these pierogi with crisped sage leaves and sour cream. Crispy bacon bits would also be a delicious addition if you prefer a smoky, salty contrast—my husband suggested that and he was right. For a richer finish, sprinkle fried bacon on top before serving.
You can serve pierogi straight from boiling or pan-fry them after boiling for golden, slightly crispy exteriors. If you pan-fry, dry the boiled pierogi thoroughly to avoid splattering. Heat butter and olive oil in a skillet, fry sage until crisp, remove the sage, then add pierogi and brown a couple of minutes per side. A splash of water and a quick lid cover at the end will create a steam-finish similar to potstickers. If you prefer, just pour the sage butter over boiled pierogi and serve with sour cream.
Whether boiled or fried, these Roasted Butternut Squash Feta Pierogi make a comforting main course or a hearty side—enjoy.
Roasted Butternut Squash Feta Pierogi
Ingredients
For the Filling
- 1 Butternut Squash medium (about 3 cups cut)
- 1 Onion Vidalia, chopped
- 1/2 teaspoon Thyme dried
- 1 cup Feta cheese
- 1/2 teaspoon Salt + more for roasting
- 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 as needed)
- 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
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Preheat oven to 425°F (220°C).
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Cut the butternut squash in half, remove seeds, brush with 1 tablespoon olive oil, and season with salt and pepper.
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Roast squash for 50–60 minutes until fork-tender, then let cool slightly.
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While the squash roasts, chop the onion and sauté in 1 tablespoon olive oil until lightly browned (about 5 minutes). Add dried thyme and cook another minute. Set aside to cool.
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Scoop cooled squash into a food processor and process about a minute until almost smooth.
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Add the onion and thyme mixture, feta, salt, and pepper. Pulse 2–3 times until combined but still textured. Adjust seasoning as needed.
For the Dough
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Place flour on a counter or in a bowl and add a pinch of salt.
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Make a well in the center and add warm milk and melted butter, then gradually add warm water while working the dough.
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Knead until smooth and elastic, about 10–15 minutes. Cover with a bowl and let rest 20–30 minutes.
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Work with one quarter of the dough at a time, keeping the rest covered. Roll thin (like pasta) and cut circles using a cutter or glass.
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Place about 1 teaspoon of filling in the center of each circle. Moisten one edge, fold, and seal securely.
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Boil a large pot of salted water. Add about 8 pierogi at a time. When they float, cook 1 more minute, then remove with a slotted spoon.
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Heat olive oil and butter in a frying pan, add sage and fry until crispy. If serving boiled pierogi, pour sage butter over them and serve. To pan-fry, dry the pierogi thoroughly, then brown in the same pan until golden on each side, about a minute per side. Serve topped with sage.
Notes
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If not serving immediately, let boiled pierogi cool on a counter without touching, then freeze on a baking sheet before transferring to a bag. Freeze up to two months.
- You should get about 40 pierogi from this recipe. The topping quantities are enough for roughly 20 pierogi; increase if serving all at once.
- Serve with sour cream if desired.
- Cooked bacon pieces make a tasty optional garnish.
Nutrition
Read about the author Edyta on the site and explore more Polish and Greek recipes on the blog, including traditional dill pickle soup, stuffed cabbage rolls (gołąbki), bigos (hunter’s stew), kolokithopita (Greek zucchini pie), and Greek lentil soup with feta.
If you enjoyed this recipe, try other Polish and Greek dishes on the blog for more comforting, flavorful meals.