Spicy Butternut Squash Empanadas

So, I briefly tried Blue Apron…ultimately, I decided it was too much food & too much money for one person, especially since I’m not a huge fan of leftovers.  I know, I know – that sounds crazy to most!  I just don’t care to eat the same meal in a week.

However, the one BA recipe that I make time & time again (i’m obsessed!) is their spicy butternut squash empanadas.  I loved them & have adapted the recipe even more.  Y’all, I even gotten Mama J to try them & she’s not open minded in the food department.  empanadas

Okay, so here are the ingredients I use:
Empanada dough – make sure to thaw
I can find it in the freezer section pre-packaged
1 Butternut Squash – finely diced
I have used the pre-chopped & bagged, but the texture is mushier
1 Small onion – finely diced
1 Jalapeno – finely diced
3 Garlic cloves – finely diced
Grated Cheddar or Mexi-blend cheese
Olive Oil
Water – a few tablespoons
Spice Mixture – 1/2 tsp. of paprika, chili powder, cumin, black pepper, & 1 tsp. of salt.
Mix these together in a bowl & set aside.

Pre-heat your oven to 400°.

Over medium high heat, cook your butternut squash for 5-7 minutes.  Add in the onion, jalapeno, & garlic & cook for another few minutes until soft.  Add in spice mixture (use as much or as little as you’d like) & stir until all veggies have a little spice on them.  Drop 2 T. of water into the pan, cover with a lid, & cook for about 2 minutes.

In the meantime, grab a cookie sheet & drizzle some olive oil on it.  Carefully put a few rounds of your thawed empanada dough on the cookie sheet.  Put a scoop of your squash mixture in the center of your dough (about 1 1/2 T.), add a small pinch of cheese on top.  Using your leftover water, dip your finger & run it along the edge of the dough.  Then gently & carefully fold the top of the dough over & crimp the edges together with a fork to ensure they don’t separate during baking.  Keep doing this until you pan is full, or just cook enough for you to eat.  This is a very versatile dish!

Bake at 400° for 15-18 minutes.  Watch these to make sure the edges don’t burn!

Some freezer options:  you can easily freeze the leftover squash mixture & the leftover dough.  I often only bake the amount I’m going to eat & then freeze the rest until I’m craving them again.  If you can’t find empanada dough (they come packaged in individual sheets), you could use frozen biscuits or dinner rolls flattened out to about 4″ across.

Ta Da!!!  Look at these beauties! sbs-empanadas

For the topping/dipping sauce, I just use my favorite tomatillo salsa (Herdez) &/or guacamole.  You could also make your own if you’re feeling extra ambitious.

Let me know what y’all think!  How did they turn out for you?  Do you make other kinds of empanadas?

See y’all tonight for #TheBachelor!!!

Kiss Hug,

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