Butternut Squash & Sage Empanadas with Brown Butter Crumble

Savory and sweet empanadas filled with roasted butternut squash, aromatic sage, and topped with a nutty brown butter crumble. A perfect fall dinner!

Prep Time

25 minutes

Total Time

60 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.69/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.50

2tablespoonsFresh Sage(chopped)

£0.75

2tablespoonsOlive Oil

£0.20

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

0.5cupRicotta Cheese

£1.20

0.3cupParmesan Cheese(grated)

£0.80

8Empanada Discs(store-bought or homemade)

£2.50

1Egg(for egg wash)

£0.30

1tablespoonWater(for egg wash)

0.5cupAll-Purpose Flour(for brown butter crumble)

£0.10

0.3cupBrown Sugar(for brown butter crumble)

£0.15

4tablespoonsButter(cold, cubed, for brown butter crumble)

£1.50

0.3cupPecans(chopped, for brown butter crumble (optional))

£1.75

Total Cost

£10.78

£2.69 per serving

Instructions

1.
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.
2.
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).
3.
Stir in the chopped sage, ricotta cheese, and Parmesan cheese into the mashed butternut squash mixture. Taste and adjust seasoning as needed.
4.
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.
5.
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.
6.
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.
7.
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.
8.
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.
9.
Sprinkle the brown butter crumble evenly over the prepared empanadas.
10.
Bake the empanadas for 15-20 minutes, or until golden brown. Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (220g)

685 kcal / 2866 kJ

Carbs

66g

25% of RDA

Fat

40g

57% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

21 g

23% of RDA

Sodium

530 mg

23% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the butternut squash mixture.

If you don't have ricotta cheese, you can substitute it with cream cheese or goat cheese.

The brown butter crumble can be made ahead of time and stored in the refrigerator until ready to use.

Serve the empanadas with a dollop of sour cream or a drizzle of maple syrup for added flavor.

Cooking Equipment

Oven

Stovetop

Baking Sheet

Food Processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the butternut squash mixture.

If you don't have ricotta cheese, you can substitute it with cream cheese or goat cheese.

The brown butter crumble can be made ahead of time and stored in the refrigerator until ready to use.

Serve the empanadas with a dollop of sour cream or a drizzle of maple syrup for added flavor.

Butternut Squash & Sage Empanadas with Brown Butter Crumble

Ingredients

Instructions