"Recipe:
½ butternut squash, seeded (can leave skin on)
Drizzle of olive oil
1 ear of corn
2 cups frozen spinach, thawed (or use fresh and cook ahead)
1 tsp salt
¼ tsp pepper
½ tsp dried oregano
¼ tsp red chili flakes
1 pack (12) empanada wrappers
Chimichurri (for dipping) - see link in profile for recipe
1. Preheat oven to 375.
2. Place squash on a baking sheet face up. Drizzle with olive oil and bake for 40-45 minutes or until squash is tender.
3. Once squash is done, scoop from skin and add, squash, thawed spinach, corn to a bowl and combine well. Mix in salt, pepper, oregano and chili flakes. Taste and add any additional spices as need (I added another dash of olive oil).
4. Prepare empanadas by scooping a bit of the squash mixture into the dough. Seal edges and place on baking sheet (see video on site for how to roll edges).
5. Bake for 15-20 minutes or until empanadas are browned.
"
½ butternut squash, seeded (can leave skin on)
Drizzle of olive oil
1 ear of corn
2 cups frozen spinach, thawed (or use fresh and cook ahead)
1 tsp salt
¼ tsp pepper
½ tsp dried oregano
¼ tsp red chili flakes
1 pack (12) empanada wrappers
Chimichurri (for dipping) - see link in profile for recipe
1. Preheat oven to 375.
2. Place squash on a baking sheet face up. Drizzle with olive oil and bake for 40-45 minutes or until squash is tender.
3. Once squash is done, scoop from skin and add, squash, thawed spinach, corn to a bowl and combine well. Mix in salt, pepper, oregano and chili flakes. Taste and add any additional spices as need (I added another dash of olive oil).
4. Prepare empanadas by scooping a bit of the squash mixture into the dough. Seal edges and place on baking sheet (see video on site for how to roll edges).
5. Bake for 15-20 minutes or until empanadas are browned.
"