Who doesn’t love a good empanada? And what better way to elevate this Latin American classic than with some delicious winter squash? Today, we’re sharing not one, but two incredible recipes for squash empanadas that are sure to impress your taste buds!
Spice Islands Butternut Squash Empanadas
First up, we have a recipe for Spice Islands Butternut Squash Empanadas that we simply can’t get enough of. Here’s what you’ll need:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped green bell pepper
- 1/2 cup shredded cheddar cheese
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, lightly beaten
Preheat your oven to 375 degrees F. In a large bowl, toss the cubed butternut squash with the olive oil, cinnamon, nutmeg, allspice, cumin, smoked paprika, salt, and black pepper until well coated. Spread the squash out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
In the meantime, heat some oil in a pan and cook the onion, garlic, and peppers until softened, about 5-7 minutes. Add the roasted squash and cheese to the pan and stir until combined.
Roll out the pie crusts and cut them into circles. Spoon some of the squash mixture onto one half of each circle, leaving some room around the edges. Fold over the empty half to cover the filling and press the edges together. Brush the empanadas with the beaten egg and bake for 15-20 minutes, or until golden brown.
Winter Squash Empanadas with Caramelized Shallots and Goat Cheese
Next, we have another mouthwatering recipe – Winter Squash Empanadas with Caramelized Shallots and Goat Cheese. Trust us, you won’t be able to resist these! Here’s what you’ll need:
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 shallot, thinly sliced
- 1/4 cup crumbled goat cheese
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, lightly beaten
Preheat your oven to 375 degrees F. In a large bowl, toss the cubed butternut squash with the olive oil, cumin, cinnamon, smoked paprika, salt, and black pepper until well coated. Spread the squash out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
In the meantime, heat some oil in a pan and cook the shallots over low heat until caramelized, about 10 minutes. Add the roasted squash and goat cheese to the pan and stir until combined.
Roll out the pie crusts and cut them into circles. Spoon some of the squash mixture onto one half of each circle, leaving some room around the edges. Fold over the empty half to cover the filling and press the edges together. Brush the empanadas with the beaten egg and bake for 15-20 minutes, or until golden brown.
There you have it – two incredibly delicious recipes for winter squash empanadas that we’re sure you’ll love. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a tasty snack, these empanadas are the perfect choice. So why not give them a try today?
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