Mushroom and Butternut Squash Empañadas

Name: Mushroom and Butternut Squash Empañadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters diced (1/4-inch) butternut squash; 79 milliliters chicken broth; 2 teaspoons coarse sea salt; 1 large egg, lightly beaten with 1 tablespoon water; 3 garlic cloves, left unpeeled; 4 inches fresh jalapeño chiles, seeds and ribs discarded and chiles finely chopped; 59 milliliters olive oil; 1 dried pasilla de Oaxaca chile; 1 teaspoons salt; 454 grams fresh tomatillos, husks discarded and tomatillos rinsed and quartered; 59 milliliters water; 59 milliliters finely chopped white onion

Mushroom and Butternut Squash Empañadas

You can never have too many side dish recipes, so give Mushroom and Butternut Squash Empañadas a try. One serving contains 271 calories, 6g of protein, and 11g of fat. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have butternut squash, water, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve.

Ingredients you will need

Squash

Water

Equipment you will use

Sauce Pan

Sieve

Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add jalapeños and cook, stirring, 1 minute. Stir in mushrooms, salt, and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes. Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste. Cool filling completely.

Ingredients you will need

Mushrooms

Squash

Broth

Salt

Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side. Halve chile lengthwise and discard stem, ribs, and seeds.

Ingredients you will need

Chili Pepper

Seeds

Toast

Ribs

Equipment you will use

Frying Pan

Tongs

Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side. Cool garlic slightly and peel.

Ingredients you will need

Garlic

Toast

Equipment you will use

Frying Pan

Simmer tomatillos, onion, water, chile, garlic, and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes, and cool slightly.

Ingredients you will need

Tomatillos

Garlic

Chili Pepper

Onion

Water

Salt

Equipment you will use

Sauce Pan

Remove 1 chile half and reserve, then purée sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness. Return sauce to pan and season with salt.

Ingredients you will need

Chili Pepper

Sauce

Salt

Equipment you will use

Blender

Frying Pan

Preheat oven to 400°F.

Equipment you will use

Oven

Divide dough into 8 equal pieces (2 ounces each) and form each into a disk.

Ingredients you will need

Dough

Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick). Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash. Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal. Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet. Make 7 more empanadas in same manner.

Ingredients you will need

Dough

Roll