Butternut Squash Empanadas
1 h 15 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These butternut squash empanadas bring a flaky, buttery crust and a cozy, smoky-sweet filling of garlic, onion, paprika, cumin, and a whisper of cinnamon, so there are no bland bites on my watch.
Perfect for game day, fall parties, or a make-ahead lunch, they are Latin-style handheld pies that feel like the love child of a savory pumpkin pie and a pot pie, and they love a swipe of chimichurri or hot sauce.
Ingredients (12 servings)
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Ingredients for the Dough:
- 2½ cups all-purpose flour all-purpose flour 0.69 lb
- 1 tsp salt salt
- 1 tsp granulated sugar granulated sugar
- ½ cup unsalted butter, cold, cubed unsalted butter 4 oz
- 1 large egg large egg 1 ct
- ½ cup ice water ice water
Ingredients for the Filling:
- 2 cups butternut squash, peeled, cubed butternut squash 0.91 lb
- 1 Tbsp olive oil olive oil
- ½ cup onions, finely chopped onion 0.5 ct
- 2 cloves garlic, minced garlic 0.18 head
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp ground cumin ground cumin 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
Ingredients for Assembly:
- 1 large egg, beaten large egg 1 ct
How to Make Butternut Squash Empanadas
-
Make the dough
Whisk the flour, salt, and sugar in a large bowl.
Cut in the cold butter with a pastry cutter or your fingertips until it looks like coarse crumbs with pea-size bits of butter.
Beat the egg with the ice water and drizzle it in, tossing with a fork until shaggy and just holding together without getting sticky.
Press into a disc, wrap tight, and chill for 30 minutes for the gluten to relax and the butter to firm up.
-
Roast the squash
Heat the oven to 425 F or 220 C and line a sheet pan with parchment.
Toss the butternut squash with half the olive oil and a pinch of salt, spread in a single layer, and roast until tender with caramelized edges, 20 to 25 minutes.
Cool on the pan so the steam escapes and the cubes do not water down your filling.
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Build the filling
Warm the remaining olive oil in a skillet over medium heat and cook the onion with a pinch of salt until translucent and sweet, 5 to 7 minutes.
Stir in the garlic for 30 seconds until fragrant.
Add smoked paprika, cumin, salt, black pepper, and cinnamon and bloom for 15 seconds.
Add the roasted squash and lightly mash so you keep some texture, then taste and adjust seasoning like you mean it.
Cool the filling completely before assembly so your dough stays crisp.
-
Roll and cut
Set the oven to 400 F or 200 C and line two sheet pans with parchment.
On a lightly floured wooden board, roll half the dough to about 1/8 inch thick, keeping the rest chilled.
Cut 4.5 to 5 inch rounds with a cutter or a bowl and gather scraps to reroll once.
Transfer rounds to the fridge for 5 minutes so they are easy to fill and seal.
-
Fill and seal
Place about 2 tablespoons of filling slightly off center on each round.
Brush the edges with water, fold to close, and press firmly to seal, pushing out air pockets.
Crimp with a fork or pleat by hand for a tight seal.
Chill the shaped empanadas for 10 minutes to lock the shape.
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Egg wash and bake
Arrange the empanadas on prepared pans, brush with beaten egg, and poke a small steam hole on top with a skewer.
Bake until deep golden and crisp, 22 to 25 minutes, rotating pans halfway.
Rest 5 minutes so the crust sets before you bite in.
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Serve and store
Serve hot with a quick cilantro yogurt or chimichurri if you like a bright counterpoint.
Refrigerate leftovers up to 3 days and reheat at 350 F or 175 C for 10 to 12 minutes until the bottoms are crisp again.
Freeze unbaked on a sheet pan, then bag and bake from frozen at 400 F or 200 C for 28 to 32 minutes.
Substitutions
- Butternut squash -> sweet potato or kabocha
- Sweet potato or kabocha keeps the orange vibe and brings a naturally creamy, chestnut-like sweetness that plays beautifully with cinnamon and smoked paprika.
- Butter in dough -> lard or plant butter
- Lard gives serious flake and a savory backbone that contrasts the sweet filling, while plant butter keeps it vegetarian or vegan with a clean flavor and similar structure if kept cold.
- Egg wash -> milk, cream, or aquafaba
- Milk or cream browns gently with a softer sheen, while aquafaba gives a surprising golden finish for an egg-free option without sacrificing color.
Tips
- Season like you are in charge
- Taste the filling and do not be shy with salt and pepper because pastry mutes seasoning once baked.
- Keep everything cold
- Cold dough equals flaky layers, so chill the rounds before filling and pop the tray in the fridge if you see butter starting to smear.
- Caramelize, do not steam
- Spread squash in one layer and roast hot so you get browned edges that add depth instead of watery cubes that make soggy bottoms.
- Control moisture
- Cool the filling to room temp and avoid over-mashing so you do not create a wet paste that breaks the seals.
- Seal and vent like a pro
- Crimp firmly and add one small vent hole on top to release steam so you keep structure without leaks.
- Flavor boosters
- A spoon of sofrito or a pinch of vegetable bouillon powder in the filling adds savory depth that makes the sweetness pop.
- Freeze smart
- Freeze formed empanadas on a tray, then bag with labels so you can bake straight from frozen for weeknight magic.
Nutrition Facts *
| Energy | 333 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 12 | g |
| Carbohydrates | 49 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is cracking when I fold it, what did I do wrong?
- The dough is either too cold or a hair too dry, so let it sit 3 to 5 minutes to relax and lightly mist the edges with water before sealing.
- The filling is leaking out during baking, how do I prevent it?
- Do not overfill, press out air before sealing, crimp firmly, and poke a small vent so steam does not blow the seam open.
- How do I know when they are fully baked without cutting one open?
- Look for deep golden color, dry bottoms that feel crisp when tapped, and bubbling at the vent which signals the center is hot.
- Can I make these vegan?
- Yes, use plant butter in the dough and brush with aquafaba instead of egg while keeping the filling as written.
- Can I air fry these?
- Yes, air fry at 360 F or 182 C for 10 to 14 minutes until golden, flipping once and watching the last few minutes for hot spots.
- My bottoms are soggy, how do I fix that?
- Preheat the pans, make sure your filling is cool and not wet, and bake on the lower third of the oven for the first 10 minutes for extra bottom heat.
Serving Suggestions
Serve these beauties with a punchy chimichurri or a garlicky yogurt sauce to cut through the sweet squash and make every bite pop.
If you want to lean savory, add a crumble of queso fresco after baking or a quick drizzle of hot honey if you like a sweet heat kick that plays nice with the cinnamon.
More pairings:
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