Butternut Squash Empanadas

These butternut squash empanadas are a cozy addition to any fall celebration or holiday gathering combining the natural sweetness of roasted squash with warm spices like cinnamon cumin and smoked paprika Their flaky golden crust and comforting filling make them ideal for sharing with family and friends during festive occasions or casual get togethers

I first made these empanadas for a Friendsgiving and they disappeared quickly Now theyre a go to for every fall party I host

Ingredients

• For the dough: Allpurpose flour: serves as the base for a tender yet sturdy crust sift for best texture
• Salt: balances flavor
• Granulated sugar: adds a hint of sweetness to complement the squash
• Unsalted butter: cold and cubed ensures flakiness in the pastry choose highquality butter for richer taste
• Large egg: binds the dough and contributes to browning
• Ice water: keeps dough cool and helps with proper texture
• For the filling: Butternut squash peeled and cubed naturally sweet and creamy when roasted select firm squash with vibrant orange flesh
• Olive oil: aids roasting and adds depth of flavor
• Onions: finely chopped create a savory base
• Garlic: minced adds aromatic complexity
• Smoked paprika: adds subtle smokiness Spanish variety preferred if available
• Ground cumin: brings warmth and earthiness
• Salt: enhances all flavors
• Freshly ground black pepper: adds mild heat
• Ground cinnamon: imparts warmth and a hint of sweetness
• Assembly: Beaten egg for brushing and achieving a golden shiny finish

Instructions

Prepare the Dough:

Whisk together the allpurpose flour salt and granulated sugar in a large bowl to evenly distribute the dry ingredients Cut the cold cubed unsalted butter into the dry mix using a pastry cutter or your fingertips until the mixture looks like coarse crumbs Beat the egg in a separate bowl then add it to the flour butter mixture Slowly drizzle in the ice water mixing quickly until a shaggy dough forms Turn the dough out onto a lightly floured surface knead very briefly shape into a disc wrap tightly and chill in the refrigerator for at least one hour

Roast the Butternut Squash:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius Toss the peeled and cubed squash with olive oil ensuring each piece is coated evenly Spread in a single layer on a baking sheet Roast for about 20 to 25 minutes until the squash is fork tender and beginning to caramelize with some golden edges

Prepare the Filling:

Heat a skillet over medium heat with a small drizzle of olive oil Saute the finely chopped onions until soft and translucent about four minutes Add minced garlic smoked paprika cumin salt freshly ground black pepper and cinnamon Cook about one minute until the spices are fragrant Add the roasted squash and gently mash with a fork or potato masher to create a cohesive filling Taste and adjust seasoning Let the filling cool entirely before assembling

Shape and Fill the Empanadas:

On a lightly floured surface roll out the chilled dough to about one eighth of an inch thickness Using a biscuit cutter or a glass about four to five inches in diameter cut out rounds Place one to two tablespoons of the cooled filling in the center of each round Lightly brush the edges with water fold the dough over to form a half moon and press firmly to seal Crimp the edges with a fork or pinch by hand to prevent leakage

Assemble and Bake:

Arrange empanadas on a baking sheet lined with parchment leaving space between each Brush the tops with the beaten egg to create a glossy golden finish Bake in the preheated 400 degrees Fahrenheit or 200 degrees Celsius oven for 20 to 25 minutes or until golden and crisp

One of my favorite elements is the smoked paprika which adds a subtle smoky character that pairs beautifully with the natural sweetness of butternut squash This recipe holds special meaning as it helped me find the perfect appetizer for a big family Thanksgiving where everyone kept reaching back for one more bite

Storage Tips

Store extra empanadas in an airtight container in the refrigerator for up to three days Reheat them in a warm oven to maintain crispness rather than the microwave For longer storage freeze assembled empanadas on a tray until firm then transfer to a freezer bag Bake directly from frozen adding five to ten minutes to the baking time

Ingredient Substitutions

Use vegan butter or solid coconut oil in place of unsalted butter to make a dairy free dough without sacrificing flakiness Coconut oil adds a subtle sweetness that complements the squash Swap allpurpose flour for white whole wheat flour for a boost of fiber and a lightly nutty flavor

Serving Suggestions

Serve with a fresh cilantro lime yogurt dip for brightness or a smoky chipotle sauce for heat Pair with a fall inspired salad of arugula toasted pepitas and pomegranate seeds For variation replace butternut squash with roasted pumpkin or sweet potato

These empanadas bring both a festive look and comforting flavor to the table Once you try them they might become your favorite fall appetizer

Your Recipe Questions Answered

→ Why is my dough tough?

Overmixing or using warm butter develops gluten, causing a tougher crust. Mix until just combined and keep ingredients cold.

→ Can I prepare the filling in advance?

Yes, the filling can be made up to two days ahead and stored refrigerated until ready to assemble.

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

Seal edges firmly with a fork or crimp by hand and avoid overfilling. Chilled dough helps maintain shape.

→ Can these empanadas be frozen?

Yes, freeze assembled empanadas on a tray until solid, then store in bags. Bake directly from frozen, adding a few extra minutes.

→ Any tips for enhancing the flaky crust?

Keep butter cold, add ice water gradually, and chill the dough thoroughly before rolling and baking.