Butternut Squash Empanadas

These butternut squash empanadas bring warmth and comfort wrapped in a crisp, flaky pastry. They are perfect for cozy fall gatherings or festive holiday parties, combining the natural sweetness of roasted squash with a blend of aromatic spices that feel special but familiar.

I first made these for a Friendsgiving and was amazed at how quickly they disappeared. Everyone complimented the sweet and savory flavors, and I still make them every holiday season.

Ingredients

• Allpurpose flour: for a tender yet sturdy dough choose fresh and finely milled flour for best texture
• Salt: balances flavor in both dough and filling
• Granulated sugar: helps brown and add touch of sweetness to dough
• Unsalted butter: cold and cubed creates flakiness opt for Europeanstyle for richness if available
• Egg: binds the dough and provides structure
• Ice water: chills dough and activates gluten just enough for elasticity
• Butternut squash: peeled and cubed provides creamy sweetness and a soft texture choose firm, bright orange squash
• Olive oil: enriches roasted squash and softens onions
• Onions: finely chopped add sweetness and depth when sautéed
• Garlic: minced releases aroma and accentuates spices
• Smoked paprika: gives a subtle smoky layer Spanish smoked paprika is ideal
• Ground cumin: adds warmth and earthiness
• Salt: seasons filling for overall balance
• Freshly ground black pepper: adds subtle heat and complexity
• Ground cinnamon: introduces a gentle sweetness and warmth to the filling
• Beaten egg: for brushing tops to develop a golden, glossy finish

Instructions

Prepare the Dough:

Whisk flour, salt, and sugar in a large bowl thoroughly to evenly distribute ingredients. Cut cold, cubed butter into the dry mix using fingertips or pastry cutter until mixture has coarse crumbs resembling small peas essential for flaky crust. Beat egg lightly add to the flourbutter and gently mix to incorporate. Drizzle ice water slowly while mixing quickly just till a shaggy dough forms avoid overworking to keep dough tender. Turn dough onto a lightly floured surface and knead briefly just to bring it together into a smooth ball. Flatten into a disc wrap tightly in plastic wrap and chill in the refrigerator for at least one hour to solidify butter and relax gluten.

Roast the Butternut Squash:

Preheat oven to 400 degrees Fahrenheit. Toss peeled and cubed squash evenly with olive oil to coat. Spread in a single layer on a baking sheet lined with parchment paper. Roast for 20 to 25 minutes until the squash is forktender and caramelized at the edges to enhance natural sweetness and flavor depth.

Prepare the Filling:

Heat a skillet over medium heat with a splash of olive oil. Add finely chopped onions and sauté gently for four minutes until soft and translucent which builds a flavorful base. Add minced garlic along with smoked paprika, cumin, salt, black pepper, and cinnamon. Cook for one minute until fragrant stirring constantly to toast spices without burning. Add the roasted squash to the skillet and gently mash with a fork or potato masher to combine but still retain some texture. Taste filling and adjust salt or spices as needed. Cool completely before filling empanadas.

Shape and Fill the Empanadas:

Lightly flour surface and roll chilled dough to about one eighth of an inch thick. Cut rounds four to five inches in diameter using biscuit cutter or glass rim. Place one to two tablespoons of cooled filling in the center of each round. Brush edges lightly with water to help seal. Fold the dough over the filling into a semicircle. Press edges firmly together sealing tightly with a fork or by crimping with fingers to prevent leaks.

Assemble and Bake:

Arrange empanadas on a parchment lined baking sheet with space between each for even baking. Brush tops generously with beaten egg which creates a shiny golden crust. Bake at 400 degrees Fahrenheit for 20 to 25 minutes until crust is crisp and golden brown.

I adore the smoked paprika in this recipe because it adds a subtle depth that elevates the humble squash into something savory and complex. One year during holiday prep, I ended up making three batches because guests kept returning for more. It’s become a cherished recipe around my table that bridges cozy comfort with festive flair.

Storage Tips

Store leftover empanadas in an airtight container in the refrigerator for up to three days. Reheat in a 350 degree oven to maintain a crispy crust instead of microwaving which makes the dough soggy. To freeze arrange uncooked empanadas on a baking sheet spaced apart freeze solid then transfer to a ziptop freezer bag. Bake directly from frozen adding 5 to 7 minutes to baking time.

Ingredient Substitutions

Use vegan butter or solid coconut oil to make the dough dairyfree with a subtle flavor shift. Swap white allpurpose flour for white whole wheat flour to add fiber and a nutty note without weighing down the crust. For filling roasted pumpkin or sweet potatoes offer similarly sweet and creamy textures with interesting flavor variations.

Serving Suggestions

Serve empanadas warm with a bright cilantro lime yogurt sauce or smoky chipotle dip for contrast. Pair with a crisp autumn salad featuring arugula toasted pepitas and pomegranate seeds for a festive touch. Add a side of pickled red onions or a simple mixed greens salad to balance richness.

These empanadas are perfect for sharing and can be prepared ahead and frozen for busy days. They balance sweet roasted squash with warm spices for a comforting seasonal treat.

Common Questions About Recipes

→ Why is my dough tough?

Overworking the dough or using warm butter develops gluten, leading to a tougher crust. Keep ingredients cold and mix just until combined for tender pastry.

→ Can I prepare the filling ahead of time?

Yes, the filling can be made up to two days in advance and stored chilled until ready to use.

→ How do I prevent empanadas from leaking?

Ensure edges are sealed firmly by crimping or pressing with a fork, and avoid overfilling the pastries.

→ Can these empanadas be frozen?

Absolutely. Freeze assembled empanadas on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding extra cooking time.

→ What are good serving suggestions?

Serve with dips like cilantro-lime yogurt or smoky chipotle sauce, or alongside autumn salads with arugula, pepitas, and pomegranate.