Butternut Squash Empanadas
1 h 25 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 50 min | 35 min | 1 h 25 min |
Introduction
These butternut squash empanadas are flaky, golden little hand pies with a cozy, spiced veggie filling.
The tender roasted squash, warm cinnamon, and smoky paprika make them taste sweet-savory and super comforting.
They’re perfect as a fall appetizer, meatless main, or fun party snack that’s easy to grab and go.
Ingredients (4 servings)
Ingredients for the Dough:
Ingredients for the Filling:
Ingredients for Assembly:
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How to Make Butternut Squash Empanadas
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Mix the dough
In a large bowl, whisk together the flour, salt, and sugar until evenly combined.
Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
Whisk the egg with the ice water, then drizzle it into the flour mixture, tossing gently with a fork.
Stop adding liquid as soon as the dough holds together in moist clumps when pressed in your hand.
-
Chill the dough
Turn the dough onto a lightly floured surface and press it into a rough ball without overworking it.
Divide the dough into two disks, wrap each tightly in plastic, and chill for at least 30 minutes.
Cold dough bakes up extra flaky and is much easier to roll and shape.
-
Cook the butternut squash filling
Heat the olive oil in a large skillet over medium heat until it shimmers.
Add the onion and cook, stirring often, until translucent and lightly golden, about 5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
Add the butternut squash cubes, smoked paprika, cumin, salt, pepper, and cinnamon, and stir to coat everything evenly.
Pour in a splash of water, cover the skillet, and cook until the squash is tender, about 12 to 15 minutes.
Uncover and mash the mixture slightly with a fork so it holds together but still has small chunks.
-
Cool the filling completely
Transfer the squash mixture to a shallow bowl or plate and spread it out to cool faster.
Let the filling come to room temperature before assembling, so it does not melt the dough.
-
Roll and cut the dough circles
Remove one dough disk from the fridge and let it sit for 5 to 10 minutes to soften slightly.
On a lightly floured surface, roll the dough to about 1/8 inch thick, rotating as you go.
Use a 4 to 5 inch round cutter or small bowl to cut circles, gathering and rerolling scraps as needed.
Repeat with the second dough disk, keeping cut circles covered with a towel so they do not dry out.
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
-
Fill and seal the empanadas
Place a dough circle in front of you and add about 2 tablespoons of cooled filling slightly off center.
Brush the edge lightly with water, then fold the dough over the filling to form a half moon.
Press the edges together firmly, then crimp with a fork or pleat the edge for a traditional look.
Set the filled empanadas on the prepared baking sheet, spacing them slightly apart for even browning.
-
Egg wash and bake
Whisk the beaten egg with a teaspoon of water to make a simple egg wash.
Brush the tops of the empanadas lightly with egg wash, taking care not to let it drip onto the edges.
Bake for 18 to 22 minutes, or until deeply golden and crisp on the bottom and top.
Let the empanadas cool on the baking sheet for at least 5 minutes before serving.
Substitutions
- Butternut squash -> sweet potato
- Use the same amount of peeled, cubed sweet potato in place of the butternut squash. It brings a similar sweetness and color, with a slightly denser, creamier texture inside the pastry.
- All-purpose flour -> half whole-wheat pastry flour
- Swap up to half of the all-purpose flour for whole-wheat pastry flour to add a nutty, wholesome flavor. The dough will be slightly more tender and hearty, but still flaky if kept cold.
- Butter -> vegan butter or shortening
- For a dairy-free version, use an equal amount of cold vegan butter or vegetable shortening. The flavor is slightly less rich, but the dough stays very flaky and tender.
Tips
- Aim for small, even squash cubes
- Cut the squash into 1/2 inch cubes so they cook through without burning or turning mushy. Even pieces also give you a more consistent bite in every empanada.
- Keep everything cold for flaky dough
- Use cold butter, cold egg, and cold water, and chill the dough until firm before rolling. Warm dough turns greasy and will not hold crisp layers in the oven.
- Seal well to prevent leaks
- Press the edges together firmly, then crimp with a fork to lock in the filling. If you see any thin spots, fold a tiny flap of dough over that area and crimp again.
- Reheat for crisp leftovers
- Reheat leftover empanadas in a 350°F oven or air fryer until hot and crisp, about 8 to 10 minutes. Skip the microwave, which makes the dough tough and soggy.
- Add a cheese surprise
- Tuck a small cube of sharp cheddar or crumbled goat cheese into each empanada for extra richness. Keep the amount modest so the cheese does not leak out as it melts.
Nutrition Facts *
| Energy | 595 | kcal |
|---|---|---|
| Protein | 17 | g |
| Total Fat | 29 | g |
| Carbohydrates | 72 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make the dough ahead of time?
- Yes, the dough can be kept wrapped in the fridge for up to 2 days. You can also freeze the disks for up to 2 months, then thaw overnight in the fridge.
- How do I keep the empanadas from opening while baking?
- Do not overfill, and keep the filling cool so steam does not build too quickly. Press and crimp the edges very firmly, and avoid brushing egg wash directly on the seams.
- Can I bake these from frozen?
- Yes, assemble the empanadas, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen at 375°F, adding 5 to 8 extra minutes, until the centers are hot.
- What if my filling is too wet?
- If the filling looks soupy, return it to the skillet and cook uncovered until excess liquid evaporates. You can also stir in a spoonful of breadcrumbs to absorb moisture and help it set.
- Can I pan-fry the empanadas instead of baking them?
- Yes, heat about 1/2 inch of neutral oil in a heavy skillet over medium heat. Fry the empanadas in batches until golden on both sides, then drain on paper towels. They will be richer and crispier, but a bit heavier than the baked version.
Serving Suggestions
These butternut squash empanadas make a cozy centerpiece for fall dinners or a fun hand-held party appetizer.
Serve them with a simple lime yogurt sauce or salsa verde to add brightness against the sweet, spiced filling.
For a weekend project, double the batch and freeze extras so future you has a ready-to-bake comfort snack.
More pairings:
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