Roasted Butternut Squash and Black Bean Empanadas

Ingredients

• 1 medium Butternut squash
• 1 can (15 oz) Black beans
• 0.5 medium Onion
• 2 cloves Garlic
• 1 teaspoon Chili powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Smoked paprika
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 package (14 oz) Empanada dough

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 medium butternut squash in half lengthwise and scoop out the seeds. Place the squash cut-side up on a baking sheet. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly, then scoop the flesh from the skin and mash it in a bowl.
3. 3While the squash is roasting, heat the 2 tablespoons of olive oil in a 10-inch skillet over medium heat. Add the 0.5 medium onion, diced, and the 2 cloves of garlic, minced. Cook, stirring often, for about 5 minutes, or until the onion is softened and the garlic is fragrant.
4. 4Stir the 1 teaspoon of chili powder, 0.5 teaspoon of cumin, and 0.5 teaspoon of smoked paprika into the skillet with the onions and garlic. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the mashed butternut squash and the 1 can (15 oz) of black beans to the skillet. Stir everything together well. Season with the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, until the mixture is heated through.
6. 6Unroll the 1 package (14 oz) of empanada dough. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough. Place about 2 tablespoons of the butternut squash and black bean filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork.
7. 7Place the assembled empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until the empanada dough is golden brown and crisp.
8. 8Remove the empanadas from the oven and let them cool for a few minutes before serving warm.

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