Butternut Squash Empanadas

Butternut Squash Empanadas
Photo by Jay Graham

Ingredients

  • 7 tablespoons butter, divided
  • 1/8 teaspoon ground nutmeg
  • 5 ¼ cups all-purpose flour, divided
  • 1 2/3 cups shortening
  • 2/3 to 3/4 cup ice water
  • 1 tablespoon dried thyme
  • 3 cups chopped onion
  • + 7 more ingredients
    • Cooking spray
    • 2 teaspoons salt
    • ½ teaspoon freshly ground pepper
    • ½ teaspoon salt
    • 1 medium butternut squash (about 2 pounds), peeled and cut into 1/4-inch pieces
    • 1 cup milk
    • 5 tablespoons olive oil, divided

Combine 3 tablespoons olive oil and next 4 ingredients in a large bowl; toss well. Spread squash mixture in a 15- x 10-inch jellyroll pan coated with cooking spray. Bake at 450° for 15 minutes; stir squash, and bake 5 more minutes. Set aside. Heat 3 tablespoons butter and remaining 2 tablespoons ...

View full recipe at My Recipes

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