Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Caramelized Onion, Apple & Hazelnut Salad
© Lillys-Table.com Photo of Harvest Empanadas
 

Tags: Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Harvest Empanadas

from Harvest Empanadas and Caramelized Onion, Apple, Hazelnut Salad, the Week of October 20, 2013.
View the previous recipe for this meal.

My dear friend Sara Jones created these empanadas especially for our 2011 Tucson Food Day. They dough and filling are both simple to create. If you have kitchen helpers, an assembly line will bring these together easily. They also freeze well raw to be enjoyed as a main dish for quick dinners on busy fall days.

Ingredients

  • ½ cup butter, unsalted
  • 8 ounces cream cheese
  • 2 cups flour
  • 2 teaspoons salt
  • 2 cups butternut squash, diced
  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin, ground

Serving Size: 8 People

Share

 

Preparation Instructions

With a food processor, pulse together the flour, butter, cream cheese, and half of the salt until the dough is formed. Pat this into a flat disk and fold up in plastic wrap. Place in the fridge for about 30 minutes.

In a skillet over medium heat, drizzle in the olive oil. Toss in the diced onions and saute for 5-10 minutes until barely turning golden. Add the squash chunks and saute until tender, another 8-12 minutes. Season with the remaining salt, ground cumin, and smoked paprika.

Roll the empanada dough until thin. Cut into circles, use the top of a cup or ring of a mason jar. Dollop some filling into the center. Fold over and press the edges together. Lay down and press a fork into the edges. Press fairly hard to make a good seal.

Preheat the oven to 350. Spread on a baking sheet to allow room for them to puff up. Bake for 15-25 minutes until golden. Serve and indulge.