Butternut Squash Empanadas (Printer-Friendly)
Flaky empanadas filled with spiced roasted butternut squash for a warm, flavorful bite.
# List of Ingredients:
→ Dough
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1 teaspoon granulated sugar
04 -
1/2 cup unsalted butter, cold, cubed
05 -
1 large egg
06 -
1/2 cup ice water
→ Filling
07 -
2 cups butternut squash, peeled and cubed
08 -
1 tablespoon olive oil
09 -
1/2 cup finely chopped onion
10 -
2 cloves garlic, minced
11 -
1/2 teaspoon smoked paprika
12 -
1/2 teaspoon ground cumin
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon freshly ground black pepper
15 -
1/4 teaspoon ground cinnamon
→ Assembly
16 -
1 large egg, beaten
# Preparation Steps:
01 -
In a large bowl, whisk together all-purpose flour, salt, and sugar. Cut the cold, cubed butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Beat the egg and add it to the flour-butter mixture, then gradually drizzle in ice water, mixing quickly until a shaggy dough forms. Turn out onto a lightly floured surface, knead briefly to consolidate, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
02 -
Preheat the oven to 400°F. Toss peeled and cubed butternut squash with olive oil, spread evenly on a baking sheet, and roast for 20 to 25 minutes until tender and lightly caramelized at the edges.
03 -
Heat a skillet over medium heat and sauté the chopped onion in a small amount of olive oil until soft and translucent, approximately 4 minutes. Add minced garlic, smoked paprika, cumin, salt, black pepper, and cinnamon; cook for 1 minute until aromatic. Incorporate the roasted butternut squash into the skillet, gently mashing slightly to combine. Adjust seasoning to taste and allow the filling to cool completely.
04 -
On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use a 4- to 5-inch round cutter to cut dough circles. Spoon 1 to 2 tablespoons of the cooled filling onto the center of each round. Moisten edges lightly with water, fold dough over to encase the filling, and seal by pressing edges firmly with a fork or by crimping by hand.
05 -
Arrange assembled empanadas on a parchment-lined baking sheet spaced slightly apart. Brush the tops with beaten egg for a glossy finish. Bake in a preheated 400°F oven for 20 to 25 minutes until golden brown and crisp.
# Additional Suggestions:
01 -
Chill dough thoroughly to ensure a flaky crust. Roasting squash until lightly caramelized enriches the flavor. Avoid overfilling to prevent leaks during baking. For extra shine, add a splash of milk or cream to the egg wash. Empanadas are best served warm but hold texture well at room temperature.