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  • Serves 24 (8.6 lb)
Butternut Squash Empanadas

Ingredients

  • 5 1/4 cups all-purpose flour, divided 5 1/4 cups all-purpose flour, divided
  • 1 medium butternut squash (about 2 pounds), peeled and cut into 1/4-inch pieces 1 medium butternut squash (about 2 pounds), peeled and cut into 1/4-inch pieces
  • 3 cups chopped onion 3 cups chopped onion
  • 1 2/3 cups shortening 1 2/3 cups shortening
  • 1 cup milk 1 cup milk
  • 2/3 to 3/4 cup ice water 2/3 to 3/4 cup ice water
  • 7 tablespoons butter, divided 7 tablespoons butter, divided
  • 5 tablespoons olive oil, divided 5 tablespoons olive oil, divided
  • 1 tablespoon dried thyme 1 tablespoon dried thyme
  • 1/2 teaspoon salt 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg 1/8 teaspoon ground nutmeg

Nutritional values
Per serving (6 oz)

% Daily Values*
  • Total fat 23.8g 31%
  • Saturated fat 7g 35%
  • Protein 6.5g 13%
  • Salt 236.4mg 10%
  • Total carbs 47.6g 17%
  • Fiber, total dietary 2.8g 10%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on myrecipes.com
Butternut Squash Empanadas on myrecipes.com
TOTAL -> AAAA2024