Easy Veggie Empanadas
Recipe:<br> <br> ½ butternut squash, seeded (can leave skin on)<br> Drizzle of olive oil<br> 1 ear of corn<br> 2 cups frozen spinach, thawed (or use fresh and cook ahead)<br> 1 tsp salt<br> ¼ tsp pepper<br> ½ tsp dried oregano<br> ¼ tsp red chili flakes<br> 1 pack (12) empanada wrappers<br> Chimichurri (for dipping) - see link in profile for recipe<br> <br> 1. Preheat oven to 375.<br> 2. Place squash on a baking sheet face up. Drizzle with olive oil and bake for 40-45 minutes or until squash is tender. <br> 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). <br> 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). <br> 5. Bake for 15-20 minutes or until empanadas are browned. <br>
Recipe Intro From feedfeed
Vegetarian Today we are talking empanadas! - a dense, flavorful and VEGGIE version of this classic Argentinean dish!