Butternut Squash and Mushroom Empanadas
These savory Butternut Squash and Mushroom Empanadas are delicious, healthy, and easy to make. They're stuffed with oven roasted squash, onions, and mushroom, then baked to golden perfection. Perfect for a crowd!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz butternut squash (chopped into 1" pieces)
- 6 oz cremini mushrooms (washed and halved; about 2 cups)
- ½ onion (chopped)
- 3-4 cloves garlic (halved)
- 3-4 sprigs fresh thyme
- 1-2 tbsp cooking oil
- ½ tsp curry powder
- 3 tbsp grated Parmesan cheese
- 1 box pre-made pie crusts (2 rolls) (thawed)
- 1 egg
- Salt and pepper (to taste)
Instructions
- 1
Preheat the oven to 425°F and line a baking sheet with foil.
- 2
Spread butternut squash, mushroom, onion, garlic, and thyme out onto the baking sheet. Drizzle with oil and sprinkle with curry powder. Mix well, then roast for 20-25 minutes or until squash is fork-tender, stirring halfway.
- 3
De-stem the thyme and discard the branches. Add roasted vegetables to food processor, along with Parmesan cheese and ½ tsp salt and pepper each. Leave a small opening so steam can escape, then pulse until finely minced. If you don't have a food processor, finely dice with a knife. Season to taste.
- 4
On a lightly floured surface, roll pie crust to about ⅛" thickness. Use a bowl or ring cutter to cut into circles (I recommend a 5" diameter). Repeat with the scraps until all the dough has been used.
- 5
In a bowl, make the egg wash by whisking together egg and 1 tbsp water until frothy.
- 6
Divide the squash mixture amongst the dough (5" circles should fit about 2 tbsp filling each). Use a clean finger or pastry brush dipped in the egg wash to wet ½ the edge of the dough, then fold in half and lightly seal. Use a fork to crimp the edge.
- 7
Place empanadas on a foil-lined baking sheet. Brush egg wash onto the tops and bake for 20-25 minutes until golden.