Making Roasted Butternut Squash Feta Pierogi may take some time, but following these steps will lead you to delicious results:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash chunks with olive oil, salt, and pepper. Roast for 25-30 minutes or until fork-tender.

2. Prepare the Filling: In a large bowl, mash the roasted squash until smooth. Add the crumbled feta, garlic powder, nutmeg, and cayenne pepper. Mix until well combined. Taste and adjust seasoning if needed. Let it cool.

3. Make the Dough: In a separate bowl, mix the flour and salt together. Create a well in the center and add the egg, sour cream, and water. Stir until a dough forms.

4. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, add a bit more flour.

5. Roll Out the Dough: Divide the dough into quarters. Roll out one quarter to about 1/8-inch thickness on a floured surface. Use a round cutter to cut circles about 3 inches in diameter.

6. Assemble the Pierogi: Place about a tablespoon of the filling in the center of each dough circle. Fold the dough over, creating a half-moon shape. Pinch the edges to seal tightly, ensuring no filling escapes.

7. Boil the Pierogi: Bring a large pot of salted water to a boil. Drop in the pierogi in batches, cooking for 3-4 minutes or until they float to the surface. Remove them with a slotted spoon.

8. Sauté (Optional): If you prefer a crispy texture, heat butter in a skillet over medium heat. Sauté the boiled pierogi for 2-3 minutes on each side until golden brown.

9. Serve: Place the pierogi on a serving platter, garnishing with fresh herbs if desired.