Hey there, food lovers!
Are you in the mood for something fun and flavorful? I’ve got a treat for you!
Today, I’m sharing my delicious butternut squash empanadas.
These little pockets of goodness are filled with sweet, savory squash, and they’re oh-so-satisfying.
Perfect for a snack or a cozy dinner!
Let’s dive into this yummy recipe!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with sweet potato or pumpkin for similar texture and flavor profiles. These alternatives offer comparable nutritional benefits and can be prepared using the same cooking method. For a lower-carb option, cauliflower can be used, though it may alter the final texture slightly.
Empanada pastry dough can be substituted with whole wheat flour tortillas for a healthier twist, or with gluten-free flour mix for those with gluten sensitivities. If using tortillas, lightly moisten the edges to seal them properly. For a low-carb alternative, consider using large lettuce leaves, though this will significantly change the texture and cooking method.
Monterey Jack cheese can be swapped with queso fresco for a more authentic Mexican flavor, or with vegan cheese for a dairy-free option. Nutritional yeast can provide a cheesy flavor for those avoiding dairy altogether, though the texture will differ. Adjust the quantity to taste, as these alternatives may have varying intensities of flavor.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-1000
- Protein: 20-30 g
- Fat: 40-50 g
- Carbohydrates: 90-110 g
Ingredients
- 1 teaspoon olive oil
- 1 butternut squash
- Salt
- Pepper
- 2 garlic cloves
- 1 onion
- Mixed spices
- Jalapeño (as desired)
- 2 tablespoons water
- Empanada pastry dough
- 3 tablespoons mixture (for each empanada)
- Monterey jack cheese (as preferred)
- Sour cream
- Lime zest
- Juice from 2 lime wedges
- 1 tomatillo
- Cilantro
- Juice from the leftover lime wedges
Step 1: Prepare and Cook the Squash
Begin by preparing the ingredients you’ll need for this recipe.
In a large pan, preferably nonstick, heat 1 teaspoon of olive oil on medium-high until hot.
Add the squash to the pan and season it with salt and pepper.
Cook, stirring occasionally, for 4 to 6 minutes, or until the squash is lightly browned and slightly softened.
Step 2: Sauté the Aromatics and Spice Blend
To the pan with the squash, add the garlic, onion, spice blend, and as much of the pepper as desired for spice.
Season this mixture with salt and pepper.
Continue to cook, stirring occasionally, for 3 to 5 minutes, or until the ingredients are softened.
Add 2 tablespoons of water and cook, stirring occasionally, for 30 seconds to 1 minute, or until the water has evaporated.
Remove the pan from the heat and adjust seasoning with salt and pepper to taste.
Transfer the mixture to a bowl.
Step 3: Prepare the Empanadas
Lightly oil a sheet pan and prepare a small bowl of water to use while sealing the empanadas.
Place the empanada wrappers flat on your work surface.
Spoon approximately 3 tablespoons of the prepared filling into the center of each empanada wrapper.
Top each portion of filling with a sprinkle of cheese.
Using your fingers, lightly moisten the edges of the wrappers with water to help seal.
Fold each wrapper in half over the filling.
Step 4: Seal and Crimp the Empanadas
Firmly press down on the edges of the folded empanadas with a fork to crimp and seal them.
This will ensure the filling stays inside as they cook.
Prepare as many empanadas as you have filling or wrappers for, saving any extra filling for another use if necessary.
