Golden Butternut & Caramelized Onion Argentine Empanadas for Halloween

What Makes This Special

These empanadas celebrate Argentine tradition with a golden, autumnal twist—using sweet, caramelized butternut squash paired with deeply savory onions. The tempering technique (key to Argentine fillings!) brings out spices’ aromas and infuses the entire filling with a cozy, toasty warmth, perfect for Halloween gatherings or a festive fall meal. The golden color and caramelization echo the season’s magic, and the recipe is easy enough for beginners!

Ingredients

This recipe uses simple, seasonal ingredients. Butternut squash brings natural sweetness and color, onions add savory depth, and spices deliver authentic Argentine flavor. The tempering step ensures the filling is aromatic and never bland.

For the Filling

• Butternut squash: Adds sweetness, creaminess, and a vibrant golden hue.
• Onion & garlic: Build flavor foundations; caramelized for richness.
• Spices (paprika, cumin, oregano): Traditional Argentine notes enhanced by tempering.
• Egg & olives: Classic empanada mix-ins, balancing richness and bite.
• Dough: Store-bought empanada discs save time and ensure consistency.

Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 200°C (fan 180°C). Toss the cubed butternut squash with 1 tbsp (15 ml) olive oil, a pinch of salt and pepper. Spread in a single layer on a baking sheet lined with parchment. Roast for 20–25 minutes, flipping once, until just golden and soft. Let cool slightly. This step draws out sweetness and gives caramelized edges.

Step 2: Caramelize the Onions

While the squash roasts, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring often, for 15–20 minutes until onions are deep golden and very soft, but not burnt. Low and slow is key—this develops their natural sugars.

Step 3: Temper the Spices (El Sabor Argentino)

Add minced garlic to the caramelized onions and cook for 1 minute, until fragrant. Now, push the onions to the edge of the pan. In the center, sprinkle in smoked paprika, cumin, and oregano (and optional chili flakes). Allow the spices to toast in the butter/oil (about 30 seconds), stirring in the hot fat before mixing back into the onions. This releases the spices’ aromas and deepens the flavor—a classic Argentine rehogado or tempering technique.

Step 4: Assemble the Filling

Remove pan from heat. Stir in roasted butternut squash, chopped hard-boiled eggs, and chopped olives. Taste and adjust seasoning with extra salt or pepper as desired. Let the filling cool to room temperature—warm filling will make the dough sticky and difficult to seal.

Step 5: Fill and Shape the Empanadas

Lay out empanada dough discs and place 2 generous tablespoons of filling in the center of each. Moisten the edge with a little water, fold in half to create a half-moon, and press edges firmly to seal. Crimp with your fingers or a fork for a classic look.

Step 6: Bake

Preheat oven to 200°C (fan 180°C). Arrange empanadas on a parchment-lined baking sheet. Brush tops with beaten egg for a deep golden color. Bake for 20–25 minutes until golden and crisp. Let cool slightly before serving.

Pro Tips

• Tempering Makes the Difference: Take time with the tempering step—it truly unlocks the spices’ full potential and gives the filling that authentic, mouthwatering aroma.
• Roasting Enhances Flavor: Roasting the squash instead of boiling prevents sogginess and brings out caramel flavors.
• Cool the Filling: Always let your filling cool before assembling empanadas to prevent dough from tearing or leaking.

Troubleshooting

Empanada edges not sealing? Moisten edges with a little water or egg wash before sealing, and be sure not to overfill.

Soggy bottoms? Allow the filling to cool completely and avoid excess moisture. Baking on a hot baking sheet can also help crisp the bottom.

Variations

• Spicy Pumpkin Empanadas: Substitute pumpkin for butternut squash and add extra chili flakes.
• Cheesy Squash Version: Stir in 50 g crumbled feta or shredded mozzarella with the filling before assembling.
• Mini Halloween Empanaditas: Use a cookie cutter to make mini empanadas—great for parties!

Storage

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 180°C until warmed through and crisp, about 10 minutes. Empanadas can also be frozen (unbaked or baked) and reheated straight from frozen—just add 5 extra minutes to the baking time.

Embrace the golden glow of autumn and enjoy this taste of Argentina, right from your oven!