ACORN SQUASH & BLACK BEAN EMPANADAS

 

  • Cooking Time: 30 min.
  • Servings: about 1 doz
  • Preparation Time: 30 min

Ingredients

  • You may either make your own dough or use premade pie crusts.
  • Filling
  • 1 acorn squash (about 1 1/2 pounds)
  • 2 Tbsp olive oil
  • 1 average-size red onion, sliced into 1-inch pieces
  • 2 jalapenos, sliced thinly (seeds removed if you don’t want these too hot)
  • 2 tsp coriander seeds, smashed
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • About 2 Tbsp water or vegetable broth
  • 1 cup cooked black beans, drained and rinsed
  • 2 Tbsp fresh lime or lemon juice
  • 2 tsp pure maple syrup

Directions

  • Preheat oven to 400˚F.
  • Cut squash in half length-wise, scoop out the seeds and stringy parts.
  • Place face down on a greased baking sheet and bake for about 50 minutes, until it is easily pierced with a fork.
  • When the squash is cooked, remove it from the oven and place on a plate, cut side up, to cool.
  • Heat a large skillet over medium-high heat, and sauté the onions and the jalapenos in the olive oil for 5 to 7 minutes, until softened.
  • When squash is cool enought to handle, peel the skin and cut into 1 inch chunks.
  • Add the coriander seeds and garlic to the skillet and sauté for a minute more.
  • Add the cumin, salt, and a few splashes of broth or water (about 2 Tbsp).
  • Add the squash and cook for about 5 minutes, stirring often to coat.
  • Add the black beans and heat through.
  • If the mixture looks dry, add a few more splashes of water.
  • Add the lemon juice and the maple syrup, and stir.
  • Turn off the heat and prepare the empanada dough.
  • You may choose to make your own dough or use premade pie crusts.
  • Grease a baking sheet and line with parchment paper also lightly greased, set pan aside.
  • Roll out the dough on a lightly floured surface into a 9x12-inch rectangle.
  • Cut squares about 6 inches, (you don’t have to be exact about it).
  • Place about 2 Tbsp filling in the lower half of the dough.
  • Fold over the dough so that it is in the shape of a triangle.
  • Pinch together the seams with a fork or your fingertips and place on prepared cookie sheet.
  • Bake for 25 to 30 minutes, until golden brown.

Notes

Author Credit: adapted from Veganomicon

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