Daily Recipe: Squash & Goat Cheese Empanadas
It’s always nice to have appetizer recipes on hand in a pinch. You never know when you’re going to have to throw a last-minute shindig together, so having an arsenal of easy-yet-impressive recipes is always the way to go. If you have yet to discover the magic that is Sprouted Kitchen, get ready to be impressed.
Not only are all of Sara’s recipes delicious, the pictures on her blog make it a beautiful piece of art. We anxiously await new posts, as they never disappoint. She recently came out with a cookbook, and if it’s anything like her blog it can also double as a coffee table book.
We also love Sara’s approach to cooking. She knows food. Having worked on farms and at a grocery store, she attests to the fact that eating seasonally changes the way you cook, the way you relate to your food. She wants to showcase healthy food that tastes good, featuring whole grains, unsaturated fats and natural sugar alternatives. Sprouted Kitchen is a team effort, with her husband Hugh acting as the man behind the lens, providing us with those jaw dropping pictures. If you’re anything like us, finding a food blog that floats your boat is really exciting, and we guarantee you’ll fall in love with this one.
We like the idea of this recipe because it works with the somewhat limited produce in January, and the finished product is a thing of beauty. If you weren’t thinking of throwing a party this weekend, perhaps this recipe is enough to change your mind. Why not gather together around friends, play some games, and eat homemade food? Sounds like a great way to spend the weekend.
Squash and Goat Cheese Empanadas
From: Sprouted Kitchen
- 2 cups flour
- 1 1/3 stick of unsalted butter
- 1 tsp salt
- 1 tsp garlic powder (optional)
- Ground black pepper (optional)
- 1 egg beaten
- 3 tbsp of heavy cream or yogurt (more if needed)
Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender until the mixture resembles coarse meal. You want to keep some visible pieces of butter. Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients. Using your fingertips, mix them smoothly by making circular movements. Don’t knead the dough. Keep mixing, the dough should get together quickly and if it doesn’t happen, add more more tbsp of cream.
Don’t worry about spots, visible pieces of butter and stripes of cream; they are a good sign. Press to form a ball, cover and keep in the fridge for at least 15 minutes. This dough will keep in the freezer for about a month, just put it in the fridge and let it defrost overnight before using.
- 1 small butternut squash
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp chipotle powder
- 1/2 tsp ground nutmeg
- 2 tbsp chopped green herbs (a combination of parsley and cilantro is what we used)
- 1/2 cup red onion, finely chopped
- 5 oz. goat cheese
- Egg wash (1 egg and a splash of water, well whisked)
- Sesame seeds
Preheat the oven to 425 degrees F. Cut the squash in half, lengthwise. Drizzle it with olive oil and rub it into the flesh and a bit on the skin. Sprinkle it with salt and cinnamon and roast for about 45-50 minutes, or until the flesh is very soft. Remove and let it cool completely.
While the squash is cooking, saute the onion in a bit of olive oil until just browned. About 8-10 minutes.
Once the squash is cool to the touch, scoop the flesh into a bowl. Add another pinch of salt, the chipotle powder, garlic powder nutmeg, the sauteed onions and the green herbs. Use the back of a fork and mash everything together well. Taste the mix and add spices according to taste.
Turn the oven down to 350 degrees. Prepare a parchment lined baking sheet. Roll out the dough to about 1/8″ thickness on a floured work surface and press out the circles for your empanadas. You can use 4″ cutters for small ones, or 6-8″ for a larger size.
Leaving plenty of space around the edge, put a dollop of the squash in the center, followed by a spoonful of cheese, and fold the circle over. Press the edges with your finger to seal and then press along the edge with the tins of a fork. This will get messy. Don’t worry, they’ll still be delicious. Lay the empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with sesame seeds and bake on the middle rack for 30 minutes, or until just golden. Enjoy warm.