Cozy Butternut Squash Empanadas

These butternut squash empanadas are a cozy, crowd pleasing option that combines the natural sweetness of roasted squash with warm spices like cinnamon, cumin, and smoked paprika. They come together with a flaky homemade dough that envelopes a savory sweet filling, making them perfect for fall gatherings, holiday parties, or anytime you want a comforting vegetarian treat.

I started making this recipe during a chilly autumn weekend when my kitchen filled with the inviting aroma of roasted squash and spices. Now when I share these empanadas, they never fail to bring smiles and requests for seconds.

Ingredients

• Allpurpose flour: for a sturdy yet tender dough. Choose a fresh, finely milled flour for the best texture
• Salt: enhances overall flavor in both dough and filling
• Granulated sugar: adds just a touch of sweetness balancing the savory spices
• Cold unsalted butter: ensures a flaky crust. Look for high quality butter with no additives
• Eggs: bind the dough and provide richness, plus an egg wash for that golden finish
• Ice water: keeps the dough cool for flakiness
• Butternut squash: is the star filling ingredient, naturally sweet and creamy when roasted pick a firm squash with vibrant orange flesh
• Olive oil: for roasting and sautéing adds a fruity base flavor
• Onions: build a sweet, savory base for the filling. Use fresh and finely chopped for even cooking
• Garlic: amplifies the aromatic profile, best fresh and minced
• Smoked paprika: adds depth and a subtle smoky warmth Spanish smoked paprika is ideal but any will do
• Ground cumin: lends earthy warmth that complements the squash
• Ground cinnamon: brings a gentle, sweet spice to highlight autumn flavors
• Salt and freshly ground black pepper: balance and elevate every bite

Instructions

Prepare the Dough:

Whisk together the allpurpose flour, salt, and granulated sugar in a large bowl to distribute ingredients evenly this sets the foundation for a balanced crust. Cut the cold, cubed unsalted butter into the dry mix using a pastry cutter or your fingertips until the mixture looks like coarse crumbs this step ensures pockets of butter that create flakiness. Beat one egg separately and stir it into the flour butter mixture. Slowly drizzle in the ice water while mixing quickly to bring the dough together without warming it. Turn the shaggy dough out onto a lightly floured surface, knead briefly just to combine all parts, then flatten into a disc. Wrap with plastic wrap and chill in the fridge for at least one hour to rest and firm up.

Roast the Butternut Squash:

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the peeled and cubed butternut squash in olive oil to coat evenly. Spread the squash out on a baking sheet in one layer to promote even caramelization. Roast for 20 to 25 minutes until the cubes are tender and edges start to turn golden brown. This roasting step brings out natural sugars and adds richness to the filling.

Prepare the Filling:

Over medium heat, sauté finely chopped onion in a little olive oil in a skillet until soft and translucent about four minutes this softens the onions and builds flavor depth. Add minced garlic along with smoked paprika, ground cumin, salt, black pepper, and ground cinnamon, cooking for about a minute until the spices release their aroma. Add the roasted butternut squash, gently mashing some pieces with a fork or potato masher to combine the mixture well while still keeping some texture. Taste your filling and adjust seasoning if needed. Let the mixture cool completely before filling the empanadas to avoid soggy dough.

Shape and Fill the Empanadas:

On a floured surface, roll out the chilled dough to a thickness of approximately one eighth of an inch. Use a biscuit cutter or glass about four to five inches in diameter to cut rounds. Spoon one to two tablespoons of the cooled squash filling into the center of each dough round. Lightly brush the edges with water to help seal. Fold the dough over the filling to create a half moon shape and firmly press the edges together, either by pinching or using a fork to crimp. This ensures they stay sealed during baking.

Assemble and Bake:

Place the filled empanadas spaced slightly apart on a parchment lined baking sheet. Brush the tops with beaten egg, which will create a shiny and golden crust during baking. Bake in the preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 20 to 25 minutes or until the empanadas are crispy and golden brown. Let cool slightly before serving.

My favorite ingredient is smoked paprika because it adds just the right smoky warmth that makes these empanadas truly special. One year I brought them to a holiday party and they were gone within minutes which reminded me that sometimes the simplest ingredients combined thoughtfully bring the most joy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven to help maintain crispness. For longer storage, freeze baked empanadas after cooling. Wrap tightly with plastic wrap or foil and place them in a freezer bag. Reheat frozen empanadas in the oven adding about five to ten minutes to the baking time for a fresh baked taste.

Ingredient Substitutions

For a dairyfree version, swap unsalted butter for vegan butter or solid coconut oil. Coconut oil adds a subtle sweetness that pairs nicely with the squash. You can also try whole wheat or a mix of whole wheat and allpurpose flour for added fiber and a nuttier crust without compromising tenderness.

Serving Suggestions

Serve these empanadas with bright dips like a cilantro lime yogurt sauce or smoky chipotle aioli to contrast the sweet filling. They pair beautifully with crunchy autumn salads featuring arugula, toasted seeds, and pomegranate arils. For something lighter, a fresh fruit salad with honey and lemon offers a bright, refreshing complement.

These empanadas are great for gatherings and can be made ahead then reheated for a fresh baked taste. Serve warm or at room temperature with bright sauces or salads for a balanced finish.

Common Questions About Recipes

→ Why is my dough tough?

Overmixing or using warm butter develops gluten, making the crust less tender. Mix just until combined and keep ingredients cold for flakiness.

→ Can I prepare the filling ahead of time?

Yes, the filling can be made up to two days in advance and refrigerated until ready for assembly.

→ How do I prevent the empanadas from leaking during baking?

Seal the edges firmly using a fork or by crimping, and avoid overfilling to maintain a neat shape.

→ Is it possible to freeze these empanadas?

Yes, assemble and freeze them on a tray until solid, then store in freezer bags. Bake directly from frozen, adding a few extra minutes.

→ What can I serve with these empanadas?

Try pairing with cilantro-lime yogurt dip, smoky chipotle sauce, or autumn salads featuring arugula, pepitas, and pomegranate for a flavorful complement.