Butternut Squash and Mushroom Empanadas

These baked Butternut Squash and Mushroom Empandas are deliciously savory and flavorful! Buttery, flaky pie dough is filled with oven-roasted butternut squash, mushroom, onion, and thyme and then baked for a hearty and satisfying treat.

Jump to:

• 🥟 What Are Empanadas?
• 🧂 Ingredients
• 👩🏻‍🍳 How To Make Butternut Squash and Mushroom Empanadas
• 💭 Top Tips
• 🥡 Storing & Freezing
• 📖 Recipe FAQs
• 🍽 Looking For More Squash?
• 📋 Recipe

🥟 What Are Empanadas?

"Empanada" comes from the Spanish word empanar, which means "to wrap in bread". These delicious pastries originated in Spain and gained popularity all over Latin America. To put it simply, empanadas consist of a dough wrapped around a stuffing in a crescent moon shape. You can find empanadas stuffed with just about anything. The most popular savory fillings are beef, potatoes, beans, and cheese - but you can also find sweet fillings with fruit, nuts, chocolate, and more!

The Most Delicious Handheld Snacks

Empanadas are well-loved for a reason. Buttery, crispy, flaky dough is wrapped around a delicious filling of your choice - and the variations are truly endless.

In these vegetarian Butternut Squash and Mushroom Empanadas, roasted and caramelized veggies are seasoned with warm spices and thyme to take their coziness to the next level. A sprinkle of Parmesan cheese makes them extra savory and irresistible. Then they're baked instead of fried for a fuss-free, perfectly golden-brown treat.

Butternut Squash and Mushroom Empanadas are perfect for a crowd. Serve them as appetizers on game day or as a quick after-school snack. They're also great for a meatless lunch or dinner! There's nothing these baked vegetarian empanadas can't do.

Why You'll Love It

• Easy: For quick and easy veggie empanadas, use supermarket shortcuts like pre-chopped squash and freezer pie dough to save time.
• Hand held: Portable food is the most fun! These Butternut Squash and Mushroom Empanadas are easy to transport and enjoy. Bring them to a potluck, Superbowl party, picnic, or holiday dinner. For more hand-held favorites, try Vietnamese Shrimp Toast, Air Fryer Potato Croquettes, or Kimchi Deviled Eggs.
• Healthier: These homemade empanadas are packed with hearty vegetables and baked instead of fried. So even though they're vegetarian, the meaty mushroom and hearty squash still keep you full and satisfied.
• Make it in advance: Make a big batch and stash vegetarian empanadas in the freezer for a quick and easy snack or meal. Or if you're preparing these for Thanksgiving, they can be made in advance to save you stress. They reheat really well!

🧂 Ingredients

• Butternut squash: I prefer to buy pre-chopped butternut squash since they can be a hassle to prep. Make sure you purchase it as fresh as possible and chop them down a little more so they roast faster in the oven.
• Mushroom: Cremini (or baby bella) mushroom are my go-to for their versatility. But feel free to use any variation like shiitake, portobello, or oyster mushroom.
• Onion and garlic: Classic savory additions and absolutely delicious when roasted.
• Fresh thyme: Thyme and mushroom belong together! I love using fresh thyme but dried would work just as well.
• Curry powder: A surprising addition for veggie empanadas but curry blends are usually just turmeric, cumin, ginger, and black pepper. They add warmth and flavor, which pairs beautifully with the sweet roasted butternut squash. Every curry powder is different so adjust the amount based on your preferred spice level.
• Parmesan cheese: Ups the savory factor. Parmesan cheese is full of salt, nuttiness, and umami. Use fresh (refrigerated) instead of shelf-stable for more flavor.
• Pie crust: Freezer-ready pie crust is a time-saver and so delicious. Make sure to thaw it first for easy handling.
• Egg: for the egg wash.
• Cooking oil: To roast the vegetables. Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.

Substitutions & Variations

• Switch up the squash. Instead of butternut, you can substitute with acorn, kabocha, or delicata squash. Even sweet potatoes would work!
• If you're not a fan of mushroom but want the flavor, there are great mushroom powders or seasonings available. Use about 1-2 teaspoon in place of the fresh mushroom.
• Substitute fresh thyme with ½ teaspoon dried thyme.
• If you don't have curry powder, you can make your own blend or replace it with taco seasoning, chili powder, or cumin.
• Instead of Parmesan cheese, try queso fresco, cotija cheese, or goat cheese.
• For a more authentic dough, you can make homemade empanada dough. You can also buy pre-made empanada dough discs.
• Add your favorite vegetables! Chopped spinach, jalapeno, corn, or potato would be delicious.

👩🏻‍🍳 How To Make Butternut Squash and Mushroom Empanadas

⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

STEP ONE: First, preheat your oven to 425ºF. Option to line your baking sheet with foil, parchment paper, or a silicone mat for easy clean-up.

Spread the butternut squash, mushroom, onion, garlic, and thyme onto the baking sheet. Sprinkle with curry powder and drizzle with oil. Stir everything together and spread it out once more. Make sure to not overcrowd the pan.

Then roast for 20-25 minutes, stirring halfway, until a fork inserted into the largest piece of squash meets little resistance.

STEP TWO: Separate the thyme leaves from the branches and discard stems. Transfer roasted vegetables to a food processor and add salt, pepper, and Parmesan cheese.

Pulse until veggies are finely diced and season to taste. If the veggies are hot, leave an opening on top for steam to escape.

STEP THREE: While the vegetables are roasting, prepare the dough. If there are cracks upon unrolling the pie crust, gather the dough into a ball.

Roll thinly to about ⅛" thickness. To ensure an even thickness, I like to use a rolling pin with adjustable thickness rings. Alternatively, you can place a coin on either side of rolling pin. I like to roll the pie crust between parchment paper (usually the ones they came in) for less mess.

STEP FOUR: Then use a bowl or ring cutter to cut out circles of dough. I recommend a 5 inch diameter. Repeat with the scraps until you've used all the dough (I was able to make 10-11 circles).

STEP FIVE: Whisk an egg and 1 tablespoon water together to make your egg wash.

STEP SIX: Divide the filling equally amongst the dough (about 2 tablespoon per empanada for 5 inch circles).

STEP SEVEN: Use a pastry brush or clean fingertip to brush the egg wash onto the edge of one side of dough. Fold the dough over to create a half-moon shape and lightly press with your fingertips to seal.

STEP EIGHT: Use a fork to crimp the edge.

STEP NINE: Next, transfer the veggie empanadas to the baking sheet that's been lined with a new piece of foil, parchment paper, or silicone mat. Brush the tops and sides with the egg wash. Then bake for 20-25 minutes or until dough is golden brown.

💭 Top Tips

• Cut the butternut squash into ½-1" chunks. Squash is very dense so they can take a long time to soften in the oven. To ensure an even roasting time with the other veggies, cut your squash on the smaller side.
• Mushroom have a lot of dirt so wash them thoroughly. But they also act like sponges and can soak up a lot of water, which inhibits roasting. The perfect medium is to use a wet paper towel to wipe off any dirt off the mushroom. I repeat this twice to make sure they're clean without becoming waterlogged.
• Do not salt the vegetables before roasting. Salt draws out moisture, which will cause the mushroom and squash to steam rather than caramelize.
• If there are cracks in your pie crust, use a little water to pinch it together.
• If you want to save time with assembling the veggie empanadas, try this empanada press. It'll cut, stuff, wrap, and seal your empanadas in one go.
• To make Butternut Squash and Mushroom Empanadas in the air fryer, preheat your air fryer to 375ºF. Air fry for 10-12 minutes (in batches) or until golden brown.

🥡 Storing & Freezing

Storing: Let the baked Butternut Squash and Mushroom Empanadas cool completely. Then store in a zip-top bag or air-tight container in the refrigerator for 4-5 days.

Freezing: To freeze unbaked empanadas, skip the egg wash on top. Once sealed, place them on a sheet pan with space between each one. Par-freeze for 30-60 minutes, then place into a zip-top bag in the freezer for up to 3 months. They can be baked straight from frozen at 425ºF for about 30 minutes.
For baked veggie empanadas, wrap each one individually in plastic wrap. Store in the freezer for 3 months.

Reheating: Reheat in the oven, toaster oven, or air fryer at 350ºF for 8-10 minutes until heated through.
To reheat from frozen, bake or air fry at 375ºF for 10-15 minutes.

Make Ahead: Butternut squash and mushroom empanadas are great to make in advance! Roast the vegetables and assemble the empanadas 1-2 days in advance. Place them on a baking sheet but do not brush with egg wash yet. Instead, wrap in plastic and store in the refrigerator. The day-of, brush with egg wash and bake as directed.

📖 Recipe FAQs

🍽 Looking For More Squash?

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