One of the things I am most excited about in my travels this year is getting ideas for different types of food. Every country we visit will expand my horizons a little bit more! And if there is one take-away from Argentina, it is the empanada! As I write this I am on day 17 of being in Argentina and I’m pretty certain there hasn’t been a single day that I haven’t had at least one empanada…
The filling can easily be made to your liking. While the traditional veggie options here are corn or cheese, thus far I’ve personally made spinach + cheese, mushroom + garlic and the recipe below which is squash, corn and spinach – definitely not the norm here in Argentina but I tested it out at a dinner party and it got approval from the locals! I chose squash because I thought the texture of the squash would create a nice dense and filling veggie option.
Enjoy your empanadas!
P.S. Of course, it’s easy to get the wrappers in here in Argentina but the good news is that you can likely find them at specialty stores, you can make the dough yourself or you can purchase it bulk on Amazon.
- ½ butternut squash, seeded (can leave skin on)
- Drizzle of olive oil
- 1 ear of corn
- 2 cups frozen spinach, thawed (or use fresh and cook ahead)
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- ¼ tsp red chili flakes
- 1 pack (12) empanada wrappers
- 1 cup cheese (good for melting such as jack or provolone) - eliminate for vegan version
- Chimichurri (optional for dipping) - see notes
- Preheat oven to 375.
- Place squash on a baking sheet face up. Drizzle with olive oil and bake for 40-45 minutes or until squash is tender.
- Once squash is done, scoop from skin and add, squash, thawed spinach, corn to a bowl and combine well. Mix in salt, pepper, oregano and chili flakes. Taste and add any additional spices as need (I added another dash of olive oil).
- Prepare empanadas by scooping a bit of the squash mixture into the dough. Seal edges and place on baking sheet (see video for how to roll edges).
- Bake for 15-20 minutes or until empanadas are browned.