Acorn Squash Empanadas with Apple Walnut Salsa
1 large acorn squash, halved and deseeded
1 tablespoon olive oil
1 prepared recipe Easy Version of Traditional Empanada Dough
(I substituted the goya sazon seasoning in empanada recipe with 1/4 teaspoon cinnamon, nutmeg, and cardamom)
2 small sweet apples, diced (I use 2 different colors for visual appeal)
1/4 teaspoon lemon juice
1 (2 1/4) ounce bag walnuts
1/4 cup pure maple syrup
dash cayenne pepper
1. Preheat the oven to 350 degrees F. Coat the inside flesh with olive oil and roast in the oven, flesh side down, for 45 minutes or until flesh is soft. Once it has cooled, remove the flesh and separate it into 6 equal portions.
2. Place a portion of squash into each empanada and fold the dough in 1/2 to close. You can use water along the edge of the dough to help it stick into a semicircle shape. Use a fork to crimp the edges.
3. Cut three slits into the top of each empanada to allow steam to escape. You can also brush each empanada with olive oil to help with browning. Bake in oven for 20 minutes.
4. For apple salsa, toss apples with lemon juice to prevent browning. Toss in walnuts, maple syrup, and spices, and stir.
Source of recipe: I was trying to find a new way to use squash, and viola!