Roasted Butternut Squash Empanadas

Serve yourself a warm, toasty handful of roasted squash goodness!

Serves: 6Hands-on: 40 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • ¾ tsp. salt, divided
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • ⅓ cup ice water
  • 1 Tbsp. apple cider vinegar
  • 3 cups cubed butternut squash
  • 1 medium onion, peeled and quartered
  • 1 clove garlic, unpeeled
  • 2 Tbsp. olive oil
  • ¼ tsp. cracked black pepper
  • 1 Tbsp. lemon juice
  • ½ tsp. dried thyme
  • ¼ tsp. ground cinnamon
  • 6 oz. vegan cream cheese
  • 2 Tbsp. soymilk

Directions

  • Whisk together the flour and ¼ teaspoon salt in a large bowl. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs. In a separate bowl, mix the egg replacement with the ice water and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
  • Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand. Chill dough for 1 hour.
  • Preheat oven to 400°F. Place squash, onion, and garlic on a rimmed baking sheet. Toss with olive oil, remaining ½ teaspoon salt, and pepper. Bake for 50–60 minutes, stirring every 15 minutes, until squash is soft and beginning to caramelize around the edges. Allow to cool.
  • Reduce oven temperature to 350°F. Peel the garlic clove. In a medium bowl, mash cooled squash with garlic, lemon juice, thyme, and cinnamon. Stir in more salt and pepper, if desired. Set aside. Roll empanada dough out to about ⅛" thick on a lightly floured surface. Cut out 6 circles (6"), rerolling scraps as needed.
  • Spread 2 tablespoons vegan cream cheese in a strip down the center of each circle, leaving a ½" border. Add ¼–⅓ cup squash filling. Fold one side of dough over the filling in a half-moon shape and seal by crimping the border edges with the tines of a fork. Place empanadas on a baking sheet and brush tops with soymilk.
  • Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.

Recipe Information

Serves: 6

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • ¾ tsp. salt, divided
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • ⅓ cup ice water
  • 1 Tbsp. apple cider vinegar
  • 3 cups cubed butternut squash
  • 1 medium onion, peeled and quartered
  • 1 clove garlic, unpeeled
  • 2 Tbsp. olive oil
  • ¼ tsp. cracked black pepper
  • 1 Tbsp. lemon juice
  • ½ tsp. dried thyme
  • ¼ tsp. ground cinnamon
  • 6 oz. vegan cream cheese
  • 2 Tbsp. soymilk

Directions

  • Whisk together the flour and ¼ teaspoon salt in a large bowl. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs. In a separate bowl, mix the egg replacement with the ice water and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
  • Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand. Chill dough for 1 hour.
  • Preheat oven to 400°F. Place squash, onion, and garlic on a rimmed baking sheet. Toss with olive oil, remaining ½ teaspoon salt, and pepper. Bake for 50–60 minutes, stirring every 15 minutes, until squash is soft and beginning to caramelize around the edges. Allow to cool.
  • Reduce oven temperature to 350°F. Peel the garlic clove. In a medium bowl, mash cooled squash with garlic, lemon juice, thyme, and cinnamon. Stir in more salt and pepper, if desired. Set aside. Roll empanada dough out to about ⅛" thick on a lightly floured surface. Cut out 6 circles (6"), rerolling scraps as needed.
  • Spread 2 tablespoons vegan cream cheese in a strip down the center of each circle, leaving a ½" border. Add ¼–⅓ cup squash filling. Fold one side of dough over the filling in a half-moon shape and seal by crimping the border edges with the tines of a fork. Place empanadas on a baking sheet and brush tops with soymilk.
  • Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories500
Total Fat27g
Saturated Fat8g
Cholesterol30mg
Sodium570mg
Total Carbohydrate50g
Dietary Fiber5g
Sugars4g
Protein9g