Chipotle Turkey Acorn Squash Empanadas
Turn your leftover turkey and squash into smoky, spicy empanadas.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 1 huge clove garlic, thinly sliced
- 2 canned chipotles in adobo, chopped
- 2 tablespoons adobo from the jar of chipotles in adobo
- 1 1/2 cups mashed roasted acorn squash from 1 smallish acorn squash
- 1 1/2 cup shredded cooked turkey I used a combo of dark and light meat
- freshly ground black pepper
- 10 frozen annatto (or plain) empanada wrappers, defrosted (or homemade, see note)
Preheat oven to 425.
Meanwhile, saute the onion, garlic, and peppers in the butter and oil until the onion is translucent. Add the adobo, squash, and turkey and saute until cooked through and the mixture is evenly coasted in squash. Allow to cool slightly (about 10 minutes).
Place the wrappers on a parchment-lined baking sheet. Put 1/4 cup filling into each wrapper, leaving a 1/4 inch margin.
Fold the top over the filling, using the tines of a fork to seal firmly, using a bit of water on the edge if needed. Brush with beaten egg if desired.
Bake for 18 minutes. Serve immediately.
- Make your own empanada dough using this recipe if desired.
- If using frozen, defrost overnight in the fridge the day before you want to make the empanadas.
- Roast the squash the night before, mash and refrigerate overnight to speed up the empanada process the next day. Or make double when making your holiday squash dish and reserve some for this use.
- To roast squash, half the squash vertically. Place open-side down on a foil-lined pan and bake for 40 minutes at 425 or until fork-tender.
- Sweet potato or pumpkin would make a good sub for squash.