Spice Islands Butternut Squash Empanadas Recipe

This is a delicious recipe that is great for all occasions.  Get your kids in the kitchen and teach them how to make this recipe for years to come.  It is easy to make and the butternut squash makes it a little sweet.  You can substitute it for pumpkin as well.  I love empanadas and saving money by making them at home is a win-win in my book!  Scroll down to the bottom to print the recipe.

 

A Taste Buds Kitchen recipe

Makes 12, approximate 4” empanadas

Ingredients

2 cups                 all-purpose flour

¼ cup                  cornmeal

1 tbsp.                Spice Islands® Dried Oregano

2 tsp.                   sugar

2 tsp.                   Spice Islands® Paprika

2 tsp.                   Spice Islands® Salt

6 tbsp.                unsalted butter, cold

2                           eggs

½ cup                  water (more or less as needed)

Filling

7 oz.                    butternut squash, roasted and mashed

2 tbsp.                frozen corn

¼                          red bell pepper, diced

¼                          onion, diced

2                           garlic cloves, minced

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2 oz.                    cheddar cheese, grated

¼ cup                  vegetable stock

2 tbsp.                olive oil

¼ tsp.                  Spice Islands® Garlic Powder

1 tsp.                   Spice Islands® Cumin

Pinch                   Spice Islands® Salt and Pepper

Egg Wash

1    Egg

 2 tbsp. water

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients for the dough; flour, cornmeal, Spice Islands Oregano, sugar, Spice Islands Paprika and Spice Islands Salt. Cut butter in and mix until if forms pea size pieces. Then add eggs, mixing one at a time. If mixture is dry, add water, 1 tablespoon at a time, and mix until it just comes together as a dough that forms a ball and is not sticky to the touch. Wrap dough in plastic wrap and chill in refrigerator for a minimum of 30 minutes.

While the dough chills, make the filling. Sautѐ onion and red pepper until soft, then add minced garlic until fragrant. Add to a medium mixing bowl with mashed butternut squash, corn, grated cheddar cheese, vegetable stock, olive oil, Spice Islands garlic powder, Spice Islands Cumin and Spice Islands Garlic Powder, Spice Islands Salt and Pepper. Mix thoroughly until combined.

Once dough is chilled, cut into individual portions, about 1.7 oz. each. Roll out the dough portions between 2 pieces of parchment paper about ¼” thick, into 4: circles. Then place a heaping spoonful of butternut squash filling into the middle of each round (be very generous with the filling). Fold dough circle in half, over the filling and seal with fork.

Place on prepared baking sheet and brush each empanada with egg wash (egg and water whisked together). Bake for 15 – 20 minutes until golden brown. Let cool slightly before serving.

 

 

 

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