Roasted Butternut Squash Empanadas

Directions

• Step 1
  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.
• Step 2
  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.
• Step 3
  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.
• Step 4
  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.
• Step 5
  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.
• Step 6
  Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.