Butternut Squash Empanadas (Ready-to-Print Version)
Flaky empanadas filled with spiced roasted butternut squash for a comforting autumn treat.
# 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, 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 onions, finely chopped
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
# Step-by-Step Guide:
01 -
In a large bowl, whisk together all-purpose flour, salt, and granulated sugar. Cut cold, cubed butter into the dry mixture with a pastry cutter or fingertips until coarse crumbs form. Beat the egg and add it to the mixture, then gradually add ice water, mixing until a shaggy dough forms. Turn onto a floured surface, knead briefly, shape into a disc, wrap in plastic wrap, and chill for at least 1 hour.
02 -
Preheat oven to 400°F. Toss peeled and cubed butternut squash with olive oil, arrange on a lined baking sheet, and roast for 20 to 25 minutes until tender and starting to caramelize.
03 -
Heat olive oil in a skillet over medium heat. Sauté finely chopped onions until translucent, about 4 minutes. Add minced garlic and spices: smoked paprika, cumin, salt, black pepper, and cinnamon; cook for 1 minute until aromatic. Add the roasted squash; gently mash to combine. Adjust seasoning if needed. Allow filling to cool before assembly.
04 -
Roll chilled dough on a floured surface to 1/8-inch thickness. Cut into 4 to 5-inch rounds. Place 1 to 2 tablespoons of filling in the center of each round. Moisten edges with water, fold dough over filling, and press edges to seal. Crimp edges with a fork or by hand.
05 -
Position empanadas on a parchment-lined baking sheet. Brush tops with the beaten egg for shine. Bake in a preheated 400°F oven for 20 to 25 minutes until golden and crisp.
# Handy Tips:
01 -
Chilling the dough ensures a flaky crust. Roasting squash until edges caramelize enhances sweetness and depth. Avoid overfilling to prevent leakage during baking. For extra gloss, add a splash of milk or cream to the egg wash.
02 -
The filling can be prepared up to two days in advance and refrigerated. Empanadas freeze well; freeze assembled before baking and add extra baking time if cooked from frozen.