Butternut Squash Empanadas (Printer-Friendly Version)
Flaky dough wrapped around spiced roasted butternut squash, ideal for autumn celebrations and vegetarian menus.
# What You'll Need:
→ 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 and cubed
05 -
1 large egg
06 -
1/2 cup ice water
→ Filling
07 -
2 cups peeled and cubed butternut squash
08 -
1 tablespoon olive oil
09 -
1/2 cup finely chopped onion
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2 cloves garlic, minced
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1/2 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon ground cinnamon
→ Assembly
16 -
1 large egg, beaten
# Steps to Follow:
01 -
In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold, cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Beat the egg separately and add it to the mixture. Gradually drizzle in ice water while mixing rapidly until the dough becomes shaggy. Transfer to a floured surface, knead briefly to unify, flatten into a disc, wrap tightly in plastic, and refrigerate for at least one hour.
02 -
Preheat the oven to 400°F. Toss the peeled and cubed squash with olive oil and spread evenly on a baking sheet. Roast for 20 to 25 minutes until tender and beginning to caramelize, then remove and allow to cool slightly.
03 -
Heat a skillet over medium heat and sauté the onion in a small amount of olive oil until soft and translucent, approximately four minutes. Add minced garlic and spices—smoked paprika, cumin, salt, black pepper, and cinnamon—and cook for one minute until fragrant. Incorporate the roasted squash, gently mashing to combine. Adjust seasoning to taste and cool completely before assembly.
04 -
On a lightly floured surface, roll chilled dough to 1/8-inch thickness. Use a 4- to 5-inch cutter to cut rounds. Place 1 to 2 tablespoons of the cooled filling onto each round. Moisten edges with water, fold dough over to enclose, then seal edges by pressing firmly with a fork or crimping by hand.
05 -
Arrange empanadas on a parchment-lined baking sheet, leaving slight space between each. Brush tops with the beaten egg to achieve a glossy finish. Bake in the preheated 400°F oven for 20 to 25 minutes until golden and crisp. Serve warm or at room temperature.
# Additional Tips:
01 -
Chilling the dough thoroughly enhances flakiness by ensuring the butter remains cold. Roasting squash until edges caramelize deepens flavor. Avoid overfilling to prevent leaking during baking.
02 -
For a shinier crust, whisk a splash of milk or cream into the egg wash before brushing.
03 -
The filling can be prepared up to two days in advance and refrigerated.