Hearty Butternut Squash Goat Cheese Empanadas with Creamy Avocado Dipping Sauce: The Ultimate Vegetarian Comfort Food
Imagine biting into a perfectly golden, flaky pastry, revealing a warm, savory, and slightly sweet filling that perfectly balances flavor with texture. These **Butternut Squash Goat Cheese Empanadas with Avocado Dipping Sauce** are exactly that—a culinary masterpiece designed to delight your taste buds. More than just a meal, these handheld pies are an experience, offering a delightful blend of roasted butternut squash, tangy goat cheese, and a hint of spice, all complemented by a cool, vibrant avocado dip. They are the ideal hearty, warm, and cheesy vegetarian handheld pies, perfect for any occasion.
For many, butternut squash is a quintessential fall ingredient, gracing our tables primarily during the cooler months. However, its incredible versatility and rich flavor profile mean it deserves a place in your kitchen all year round. I am a HUGE fan of butternut squash, particularly when I’m aiming for a satisfying vegetarian option for lunch or dinner. It’s wonderfully hearty and flavorful, with just the right amount of natural sweetness to make any dish sing.
Why You’ll Fall in Love with These Empanadas
These **vegetarian empanadas** offer a unique combination of textures and tastes. The tender, roasted butternut squash provides a sweet and earthy base, while black beans add substance and protein, making these handheld pies surprisingly filling. But it’s the sophisticated interplay of flavors that truly sets them apart. A subtle kick from minced jalapeño and a carefully chosen spice mixture ensures a warmth that lingers pleasantly on the palate, inviting you back for another bite.
The Versatility of Butternut Squash
Beyond its seasonal appeal, butternut squash is incredibly versatile. It pairs beautifully with a wide array of ingredients and preparations, from roasting and puréeing to dicing and sautéing. In these empanadas, it brings a comforting sweetness and creamy texture that perfectly complements the other bold flavors. You get a whole lot of that butternut squash goodness in every bite of these tangy and savory empanadas! It’s not just a filler; it’s a star ingredient, offering valuable nutrients like Vitamin A and C, and a healthy dose of fiber.
A Symphony of Flavors: Spice, Tang, and Creaminess
This recipe is quite honestly my favorite vegetarian meal option I’ve made in a long time. The combination of squash and black beans creates a hearty filling (much like in these roasted butternut squash black bean tacos!), ensuring you feel satisfyingly full. The addition of cumin, smoked paprika, and cayenne pepper infuses the filling with a complex warmth, while the minced jalapeño adds a delightful spicy kick that tantalizes your tongue between bites. This balance of hearty and spicy makes each empanada an adventure.
Then there’s the goat cheese. If you know me, you know I LOVE goat cheese! Its characteristic tang is oh-so addictive and brilliantly shakes things up inside these baked empanadas. The creamy, slightly tart notes of the goat cheese cut through the richness of the squash and the warmth of the spices, creating a truly harmonious flavor profile. Seriously, it’s so, so good!
The Perfect Cooling Companion: Avocado Dipping Sauce
The entire experience is elevated by the incredible avocado dipping sauce. This creamy, vibrant sauce provides the perfect cooling elements to balance out the heat from the spices and jalapeño within the empanadas. Made with fresh avocados, cilantro, sour cream, and a touch of lime, it’s not just a dip; it’s an essential part of the dish, adding a refreshing contrast that makes every mouthful unforgettable. The sauce adds a layer of richness and a burst of freshness that ties all the flavors together beautifully.
An Easy Dinner That Delivers on Flavor
When it comes to making an easy dinner, this recipe for **butternut squash empanadas** is definitely the one to choose. It’s surprisingly simple and comes together in about an hour, with approximately 50 minutes of that being passive cooking time. This means you get to enjoy some precious “me time”—perhaps with a glass of wine and a good book—while your delicious empanadas bake to golden perfection. Who says you can’t get a little relaxation in while you cook? This recipe proves that gourmet vegetarian meals don’t have to be complicated or time-consuming.
Essential Tools and Tips for Success
Having the right tools can make all the difference in achieving perfect empanadas and that luscious dipping sauce. For the creamy avocado dipping sauce, I highly recommend using a food processor. It’s fantastic for larger batches like this sauce, and many models even come with inserts for smaller tasks.
- My Cuisinart Chef’s Classic Nonstick Hard-Anodized 3-1/2-Quart Sauté Pan has been a workhorse in my kitchen for years. It’s perfect for sautéing the filling ingredients without anything sticking.
- An Ultra Cuisine Round Cookie Biscuit Cutter Set is all you need to cut perfectly sized circles for these empanadas, making the assembly process quick and uniform.
- Finally, a USA Pan Bakeware Half Sheet Pan is my go-to for all baking, sweet or savory. It ensures even baking and easy cleanup.
Want to make these even more authentic and impressive? Consider making homemade empanada dough! While store-bought crusts make this an easy weeknight meal, crafting your own dough adds an extra layer of love and flakiness.
Butternut Squash Goat Cheese Empanadas with Avocado Dipping Sauce
10 minutes
1 hour
1 hour
10 minutes
16
empanadas
equipment
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Wooden Spoon & Scraper
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Stainless Steel Mixing Bowls
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Half Sheet Pan
ingredients
- 2 Avocados peeled and pitted
- 1/2 cup Fresh Cilantro Leaves
- 3/4 cup Sour Cream
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1 tablespoon Lime Juice
- 1 tablespoon Olive Oil
- 1 cup White Onion diced
- 1/2 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Ground Cayenne Pepper
- 3 cloves Garlic minced
- 1 1/2 cups Black Beans drained and rinsed
- 3 cups Diced Butternut Squash
- 1 Jalapeño seeded and minced
- Salt and Pepper
- 1/3 cup Goat Cheese crumbled
- 2 Refrigerated Pie Crusts
- 1 large Egg
instructions
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Preheat the oven to 300˚F. Line two rimmed baking sheets with silicone mats or parchment paper.
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In the bowl of a food processor or a high-speed blender, add avocados, cilantro, sour cream, milk, salt, black pepper, and lime juice. Purée until smooth. Set aside in the refrigerator until ready to serve.
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Heat oil in a large skillet over medium heat. Once hot, add onion, cumin, paprika, and cayenne pepper. Cook until onions are softened, approximate 3 to 4 minutes. Stir in garlic, cooking until fragrant, about 30 seconds to 1 minute.
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Add butternut squash, beans, and jalapeño. Cook until squash is cooked through, about 15 to 20 minutes.
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Season with salt and pepper to taste. Remove from heat and let cool slightly.
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Roll out pie crusts to be about 1/8-inch thick. Cut 4-inch circles in the dough. Add a tablespoon or so of the squash mixture to the center of each circle. Sprinkle with goat cheese crumbles, even distributing between the circles.
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Fold each circle over the filling, forming a half-moon shape. Crimp the edges with a fork. Add empanadas to the sheet pans, spacing them apart evenly.
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Add egg and 1 Tablespoon water to a small bowl. Whisk to combine. Brush the tops of the empanadas with the egg mixture.
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Bake for 20 to 30 minutes, until golden brown. Serve warm with avocado dipping sauce.
notes
nutrition
Mexican
Vegetarian
Serving Suggestions & Variations
These **butternut squash goat cheese empanadas** are incredibly versatile. They make an excellent appetizer for a party, a satisfying light lunch, or a flavorful side dish for a larger meal. For a complete vegetarian dinner, consider serving them alongside a fresh green salad with a light vinaigrette. You could also offer extra lime wedges for a zesty squeeze or a sprinkle of fresh cilantro for added brightness.
Feeling adventurous? Here are a few variations to try:
- Spice Level: For those who love more heat, don’t seed the jalapeño, or add a pinch of red pepper flakes to the filling. For a milder version, omit the jalapeño entirely.
- Cheese Alternatives: If goat cheese isn’t your preference, crumbled feta or even a sharp cheddar could offer a different but equally delicious tang.
- Vegetable Additions: Consider adding finely diced bell peppers, corn, or spinach to the filling for extra nutrients and flavor.
- Dough Options: While store-bought pie crusts are convenient, explore puff pastry for an even flakier texture, or try a savory shortcrust pastry for a richer bite.
Storage and Reheating
These delicious empanadas can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze unbaked empanadas on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 2-3 months. Bake from frozen, adding about 10-15 minutes to the baking time.
To reheat baked empanadas, simply place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy. The avocado dipping sauce should be stored separately in the refrigerator and is best consumed within 2 days for optimal freshness and color.
Embrace the Vegetarian Delight!
These **butternut squash goat cheese empanadas** are more than just a recipe; they’re an invitation to explore the delicious and satisfying world of vegetarian cuisine. With their hearty filling, tangy cheese, subtle spice, and creamy avocado dipping sauce, they promise a delightful culinary experience that will have everyone asking for seconds. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, these empanadas are sure to become a beloved staple in your kitchen. Enjoy!