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Vegan Spiced Butternut Squash Empanadas

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 250
Delight in these flavorful vegan empanadas filled with roasted butternut squash and spicy harissa, perfect for a cozy meal or snack.

Ingredients

Dough

  • 300 g plain flour (2 cups)
  • 100 g neutral coconut oil (1/2 cup or vegan butter substitute)
  • 1 tsp baking powder
  • 150 ml plant milk (1/2 cup + a tablespoon more, best oat or soy)
  • 1 tsp salt

Filling

  • 1 medium butternut squash (roasted and mashed)
  • 2 romano peppers romano peppers (or one large red pepper)
  • 1 whole bulb of garlic
  • 2-3 tsp harissa (more if you like extra spicy)
  • 50 g pine nuts (optional but yummy!)
  • 3-4 Tbsp olive oil
  • Salt to taste Salt
  • 2-3 Tbsp plant milk

Instructions 

  • Prepare the dough by mixing flour, baking powder, salt, coconut oil, and plant milk until smooth. Chill if needed.
  • Roast and mash the butternut squash. Sauté chopped peppers and garlic with harissa and olive oil until fragrant.
  • Combine the roasted squash with the sautéed vegetables and pine nuts. Season to taste.
  • Roll out the dough, cut into circles, and fill with the squash mixture. Fold and seal the edges.
  • Bake the empanadas at 375°F (190°C) for 20 minutes until golden brown.

Notes

For extra flavor, brush the empanadas with olive oil before baking.
Calories: 250kcal
Cost: $15
Course: Appetizer, Snack
Cuisine: fusion
Keyword: spicy, squash, Vegan