Easy Veggie Empanadas

By Grandmax4

Ingredients

• 1/2 1/2 1/2 butternut squash, seeded (can leave skin on)
• Drizzle of olive oil
• 1 1 1 ear of corn
• 2 2 2 cups frozen spinach, thawed (or use fresh and cook ahead)
• 1 1 1 tsp salt
• 1/4 1/4 1/4 tsp pepper
• 1/2 1/2 1/2 tsp dried oregano
• 1/4 1/4 1/4 tsp red chili flakes
• 1 1 1 pack (12) empanada wrappers
• 1 1 1 cup cheese (good for melting such as jack or provolone) - eliminate for vegan version
• Chimichurri (optional for dipping)
• Chimichurri Sauce
• 2 2 1 cups fresh parsley leaves, packed (about 1 bunch)
• 4 4 4 medium garlic cloves
• 4 4 4 tsp dried oregano
• 1/4 1/4 1/4 cup red wine vinegar
• 1/4-1/2 1/4-1/2 1/4-1/2 tsp red pepper flakes
• 1 1 1 tsp salt
• 1/2 1/2 1/2 tsp black pepper
• 1 1 1 cup good quality extra virgin olive oil

Details

Servings 12
Preparation time 15mins
Cooking time 75mins
Adapted from thesimplekitchen.net

Preparation

Step 1

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.