Butternut Squash & Sage Empanadas with Brown Butter Crumble

Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Let the roasted squash cool slightly. In a large bowl, mash the squash with a fork or pulse briefly in a food processor (do not over-process).

Stir in the chopped sage, ricotta cheese, and Parmesan cheese into the mashed butternut squash mixture. Taste and adjust seasoning as needed.

To assemble the empanadas, lay out the empanada discs on a clean surface. Place about 2-3 tablespoons of the butternut squash mixture in the center of each disc.

Fold the empanada dough over to form a half-moon shape. Seal the edges by pressing with a fork. If the dough is dry, moisten the edges with a little water before sealing.

In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of each empanada with the egg wash.

For the Brown Butter Crumble: In a small saucepan over medium heat, melt the butter. Continue cooking until the butter is browned and fragrant (about 5-7 minutes). Be careful not to burn it.

Remove the browned butter from heat and let cool slightly. In a bowl, combine the flour, brown sugar, and chopped pecans (if using). Pour the browned butter over the dry ingredients and mix with a fork until it forms coarse crumbs.

Sprinkle the brown butter crumble evenly over the prepared empanadas.

Bake the empanadas for 15-20 minutes, or until golden brown. Let cool slightly before serving.