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Start with pre-peeled and cubed butternut squash for faster prep.

Source: Parents Magazine

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Recipe Summary

active:
45 mins
total:
1 hr 45 mins
Servings:
10
Yield:
10 empanadas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a small bowl combine cumin, salt, cinnamon, and pepper. Place squash, onion, fennel, and garlic on a rimmed baking sheet. Drizzle with olive oil and sprinkle with the spice mixture. Toss to coat. Bake about 25 minutes or until squash is tender. Coarsely mash with a potato masher or a fork. Stir in parsley. Let cool. Fill as directed in the Basic Empanada Dough recipe. Sprinkle empanadas with pepitas and flaky sea salt before baking as directed in Basic Empanada Dough recipe.

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Nutrition Facts

347 calories; fat 19g; cholesterol 63mg; saturated fat 8g; carbohydrates 37g; mono fat 7g; poly fat 3g; insoluble fiber 4g; sugars 4g; protein 9g; vitamin a 7964.7IU; vitamin c 17.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.3mg; vitamin b6 0.2mg; folate 94.9mcg; vitamin b12 0.2mcg; sodium 702mg; potassium 492mg; calcium 81mg; iron 3.4mg.
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