Butternut Squash and Mushroom Empanadas

5 from 9 votes

These savory Butternut Squash and Mushroom Empanadas are delicious, healthy, and easy to make. They're stuffed with oven roasted squash, onions, and mushroom, then baked to golden perfection. Perfect for a crowd!

Prep Time 20

Cook Time 50

Total Time 1 10

Servings empanadas

Calories 210

Author Jessica Kwon

Ingredients

12 oz butternut squash chopped into 1" pieces
6 oz cremini mushrooms washed and halved; about 2 cups
½ onion chopped
3-4 cloves garlic halved
3-4 sprigs fresh thyme
1-2 tablespoon cooking oil
½ teaspoon curry powder
3 tablespoon grated Parmesan cheese
1 box pre-made pie crusts (2 rolls) thawed
1 egg
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 425°F and line a baking sheet with foil.
Spread butternut squash, mushroom, onion, garlic, and thyme out onto the baking sheet. Drizzle with oil and sprinkle with curry powder. Mix well, then roast for 20-25 minutes or until squash is fork-tender, stirring halfway.
De-stem the thyme and discard the branches. Add roasted vegetables to food processor, along with Parmesan cheese and ½ teaspoon salt and pepper each. Leave a small opening so steam can escape, then pulse until finely minced. If you don't have a food processor, finely dice with a knife. Season to taste.
On a lightly floured surface, roll pie crust to about ⅛" thickness. Use a bowl or ring cutter to cut into circles (I recommend a 5" diameter). Repeat with the scraps until all the dough has been used.
In a bowl, make the egg wash by whisking together egg and 1 tablespoon water until frothy.
Divide the squash mixture amongst the dough (5" circles should fit about 2 tablespoon filling each). Use a clean finger or pastry brush dipped in the egg wash to wet ½ the edge of the dough, then fold in half and lightly seal. Use a fork to crimp the edge.
Place empanadas on a foil-lined baking sheet. Brush egg wash onto the tops and bake for 20-25 minutes until golden.

Notes

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.
Even if you buy pre-chopped butternut squash, make sure to cut them further into ½-1" pieces. This will ensure an even roasting time with the other vegetables.
To ensure even thickness when rolling out the pie crust, I like to use a rolling pin with adjustable thickness rings. Alternatively, you can place a coin on either side of rolling pin. I also like to roll the pie crust between parchment paper (usually the ones they came in) for less mess.
Substitutions:
- 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.

Nutrition