Butternut Squash Empanadas Recipe

Name: Butternut Squash Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided; 1 medium butternut squash (about 2 pounds), peeled and cut into 1/4-inch pieces; 1 tablespoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; Cooking spray; 7 tablespoons butter, divided; 3 cups chopped onion; 5 1/4 cups all-purpose flour, divided; 1 cup milk; 1/8 teaspoon ground nutmeg; 1 2/3 cups shortening; 2 teaspoons salt; 2/3 to 3/4 cup ice water

Servings: persons

5 tablespoons olive oil, divided
1 medium butternut squash (about 2 pounds), peeled and cut into 1/4-inch pieces
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Cooking spray
7 tablespoons butter, divided
3 cups chopped onion
5 1/4 cups all-purpose flour, divided
1 cup milk
1/8 teaspoon ground nutmeg
1 2/3 cups shortening
2 teaspoons salt
2/3 to 3/4 cup ice water

1
Combine 3 tablespoons olive oil and next 4 ingredients in a large bowl; toss well. Spread squash mixture in a 15- x 10-inch jellyroll pan coated with cooking spray. Bake at 450u00b0 for 15 minutes; stir squash, and bake 5 more minutes. Set aside.
2
Heat 3 tablespoons butter and remaining 2 tablespoons olive oil in a large skillet over medium heat until butter melts. Add onion, and cook 20 minutes or until caramelized, stirring often.
3
Melt remaining 4 tablespoons butter in a small heavy saucepan over low heat; whisk in 1/4 cup flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in nutmeg. Stir sauce and squash mixture into onion mixture. Let cool.
4
Combine remaining 5 cups flour, shortening, and 2 teaspoons salt using a fork or pastry blender until mixture is crumbly. (Mixture should have small lumps.) Sprinkle 2/3 cup ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; roll out dough to 1/8-inch thickness on a lightly floured surface. Cut dough into 4-inch circles. Place about 2 tablespoons squash mixture in center of each dough circle. Moisten edges of dough with water. Fold dough over filling, and pinch to seal. Place on a foil-lined baking sheet.
5
Bake at 450u00b0 for 18 minutes or until golden.
6
Note: You may use thawed frozen empanada dough instead of the homemade pastry, if desired.

1171

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, 1 medium butternut squash (about 2 pounds), peeled and cut into 1/4-inch pieces, 1 tablespoon dried thyme, 1/2 teaspoon salt, and more.

Yes, Butternut Squash Empanadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Empanadas

How did you like this recipe?

Frequently Asked Questions