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Whole Wheat Squash Empanaditas

Looking for a vegetarian dish to complement your holiday menu? An easy passed appetizer to welcome guests into your home? Here's a seasonal, hearty, and healthy take on a Latin classic: empanadas.

Empanadas are famous throughout Latin America as a versatile street food. Whether sweet or savory, fried or baked, as an appetizer or a side dish, the styles, flavors, and varieties are endless. Budget-friendly, for those looking to stretch their snack dollars, empanadas are a bonafide crowd pleaser.

For this vegetarian version, squash is roasted until tender and sweet, and then sauteed with onions, garlic, and peppers for a kick of heat. The filling is topped with fresh, melted mozarella cheese and stuffed into whole wheat dough. When they take on a telltale golden brown, they're ready to eat!

Serve them on decorated napkins for a fresh from the oven (and easy clean up) snack, add them to your kids' lunches, or make them extra plump and have a few for a hearty dinner. However you decide to enjoy them, you won't be disappointed.

Whole Wheat Squash Empanadas

For the Dough
  • 6 ounces organic whole wheat flour
  • 6 ounces cake flour
  • 1 teaspoon salt
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon all-organic vegetable shortening (or vegetable oil)
  • 1 cup water
For the Squash Filling
  • 1/2 onion, chopped
  • 1 medium butternut squash, peeled and chopped
  • 1/4 jalapeño pepper
  • 3 garlic cloves, minced
  • 1/2 a cup plus two tablespoons mozzarella cheese, cubed
  • salt and freshly ground pepper
  • diced dry jalapeño pepper, to taste

Get the full recipe.

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