These savory Butternut Squash and Mushroom Empanadas are delicious, healthy, and easy to make. They're stuffed with roasted squash, caramelized onions and mushroom, then baked to golden perfection. Perfect for a crowd!
Delicious Handheld Snacks
I first tried Butternut Squash and Mushroom Empanadas five years ago when my brother's girlfriend made them for Thanksgiving. I was surprised at how hearty they were, especially when I found out that they were vegetarian! Everything from the savory filling to the flaky crust made these vegetarian empanadas completely irresistible. I definitely ate more than 10 that night!
Clearly, I had to recreate them. This recipe is a simpler version with only 10 ingredients, including store-bought pie crust. Butternut squash have a sweet and nutty flavor that's intensified when roasted. And mushrooms provide a great meaty texture. Combined, it's like a party in your hands!
Is This Healthy?
These vegetarian Butternut Squash and Mushroom Empanadas certainly are! Traditional empanadas are usually filled with meat and cheese, and then fried. But these healthy baked empanadas have a vegetarian filling that's still hearty and flavorful. It uses a small amount of butter - just enough to caramelize the mushrooms, onion, and garlic. Use a high-quality, grass-fed butter for more nutrition and benefits. And then they're baked instead of fried for a crispy exterior without all that oil!
Ingredients
You only need a handful of ingredients for this empanadas recipe. It couldn't be easier!
- Butternut squash: Buy the pre-chopped bag for ultimate convenience. Then dice them into bite-sized pieces.
- Cremini mushrooms: Also known as baby bella mushrooms. Instead of rinsing them, use a wet paper towel to wipe them clean and then let them air dry.
- Onion and garlic: Delicious aromatics to add flavor.
- Butter: Just a touch to add richness.
- Refrigerated pie crust: The store-bought ones are delicious! The 22 oz box I buy has 2 pie crusts inside. Let them come to room temperature for easy handling.
- Egg and water: For the egg wash.
How To Make Them
Roast the squash
First, preheat the oven to 425 degrees. Either spray the baking sheet with oil or line it with foil. Tip: If you're cooking directly on the baking sheet (without foil or parchment paper), place it in the oven while it preheats. This will give the squash more char - aka flavor!
Roughly dice the butternut squash into ¼" pieces. You want them small enough to fit into the empanada but large enough for a bit of texture. Spray the squash with oil, season, and roast for 10-15 minutes until tender. Let it cool on the side.
Caramelize the mushrooms
Meanwhile, place the mushroom, onion, and garlic into a food processor. Pulse until they're minced. If you don't have a food processor, just chop finely.
Then, melt the butter in a skillet over medium-high heat. Add the pulsed veggies to the pan and sauté for 5 minutes, stirring occasionally. Season with salt and pepper, then continue cooking for about 2 more minutes until they're soft and caramelized. Turn off the heat.
Next, add both the butternut squash and mushroom mixture to a large bowl. Combine well with light pressure to slightly mash the squash. Season to taste.
Prepare the empanadas
On a lightly floured surface, roll each pie crust to about ⅛" thick. Use a bowl, ring cutter, or large mason jar lid to cut out circles 4-5 inches in diameter. Fill each circle with about 2 tablespoon of veggie filling.
Then, pour a little water into a small bowl. Use a clean finger or small pastry brush to wet half the edge (so 180 degrees of the circle). This will help create a better seal but you can skip it if you'd like. Fold the dry edge over the filling, then pinch the edges together with your fingers. Use a fork to crimp.
Next, whisk one egg with 1-2 tablespoon of water to create the egg wash. Place the empanadas onto a foil or parchment-lined baking sheet, then brush thoroughly with the egg wash. This will help brown them.
Bake the empanadas for 28-35 minutes or until puffy and golden-brown. Let them cool slightly, then serve immediately.
Can I Air Fry Them?
You definitely can! Each air fryer is different, so keep an eye on them and adjust the temperature if needed. I'd recommend cooking the empanadas in the air fryer at 350 degrees for 15-20 minutes. Then increase to 400 degrees for 3-5 minutes until golden-brown.
Storing Leftovers
These baked empanadas will stay fresh in the fridge for 3-4 days. Let them cool completely, then place them into an airtight, zip-top bag in a single layer. To reheat, you can microwave or toast them. You can also warm them up in a 275 degree oven for 20-25 minutes, or air fry them at 350 degrees for 3-5 minutes.
Make It In Advance
These empanadas are great for making ahead! Complete the first steps in the recipe: cook the veggies and then stuff the empanadas as instructed.
If you're planning to eat them within the next 2 days, place the empanadas on a parchment-lined baking sheet and cover with plastic wrap. Place them in the fridge until you're ready to eat. Then brush each empanada with the egg wash and bake in a 425 degree oven for 28-35 minutes until golden.
To freeze, place the empanadas on a lined baking sheet and make sure they aren't touching. Pop the sheet into the freezer for 30 minutes. Then, place them into an airtight, freezer-friendly zip bag and back into the freezer. They'll be good for 2-3 months this way. To serve, let them thaw in the fridge overnight, then brush them with the egg wash right before baking. Bake at 425 degrees for 30-35 minutes until golden.
Substitutions
Add your own spin to these easy Butternut Squash and Mushroom Empanadas!
- The recipe for the filling can be used in a variety of ways! Instead of stuffing them into an empanada, make a butternut squash and mushroom tart using phyllo dough. You can also add it to pasta, risotto, a coconut-based curry, or soup!
- Add your favorite spices to the mix - cumin, paprika, sage, or taco seasoning would go great with these flavors.
- Instead of butternut squash, use sweet potato for a fun variation on a vegetarian empanada.
- Want more greens? Throw in a handful of chopped spinach while the mushrooms are cooking for a boost of iron.
- To make these empanadas dairy-free, omit the butter and sauté with oil instead.
- To keep them gluten-free, purchase a gluten-free pie crust or make your own!
- For a paleo-friendly recipe, use oil instead of butter and I'd recommend making a paleo crust from scratch.
Looking For More?
If you're in need of some more ideas for a delicious snack or side dish, we've got you covered!
- Kimchi Deviled Eggs
- Healthy Apple Chai Bars
- Seafood Salad
- Sausage and Apple Stuffed Acorn Squash
- Pasta Salad
- Costco Chicken Bake
If you try the recipe, please take a snapshot and share it with me on Instagram by tagging @balancewithjess or #balancewithjess. I love seeing your re-creations!
Butternut Squash and Mushroom Empanadas
Ingredients
- 12 oz butternut squash diced in ¼" pieces
- 6 oz cremini mushrooms cleaned with wet paper towel
- ¼ onion chopped
- 3-4 cloves garlic
- 1 tablespoon butter
- 22 oz refrigerated pie crust The box I buy comes with 2 pie crusts
- 1 egg
- Oil or oil spray for roasting
- Water for egg wash
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Lightly spray butternut squash with oil and season with salt and pepper. Spread onto baking sheet and roast in preheated oven for 10-15 minutes until tender. Set aside.
- In a food processor, pulse the mushrooms, onion, and garlic until minced.
- In a pan, melt butter over medium-high heat. Add pulsed mushroom mixture and sauté for 5 minutes, stirring occasionally. Season with salt and pepper, then cook for 2 more minutes until softened and browned. Combine with butternut squash, lightly mashing, and season to taste.
- On a lightly floured surface, roll pie dough to about ⅛" thickness. Use a bowl or ring cutter to cut into circles about 5" in diameter.
- Add about 2 tablespoon squash mixture to each circle of dough. Use a clean finger or pastry brush dipped in water to wet ½ an edge of circle, then fold in half over the filling and use a fork to crimp the edges.
- Whisk egg with about 2 tablespoon water to make the egg wash. Brush over each empanada and place onto greased or foil-lined baking sheet.
- Bake for 28-35 minutes or until golden and crispy.
Notes
- To make these empanadas dairy-free, omit the butter and sauté with oil instead. Use a dairy-free pie crust.
- To keep them gluten-free, purchase a gluten-free pie crust or make your own!
- For a paleo-friendly recipe, use oil instead of butter and I'd recommend making a paleo crust from scratch.
Nutrition
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