Acorn squash and black bean empanadas



I was on my own on Saturday, Everton having been knocked out of the FA Cup at the first time of asking. I couldn’t decide what to make so I let the fact that I had an acorn squash taking up space make the decision for me. It had been there for ages but squashes do seem to keep forever.

This dish was from Veganomicon so of course I had to try it. I’d not used acorn squash before and I don’t know I’d bother again. It was quite dry. I’d use the much easier to get hold of butternut squash another time.

I’ve never been great at pastry and I can’t say I know what empanada pastry is exactly supposed to be like but it was tasty. Nice and crispy round the edges but soft and tasty. The filling was good and I served it with a sort of salsa – guacamole and mango, with a bit of spinach and some Toffuti sour cream. I made half the recipe and it made about 7. As usual, a winner from Isa and Terry!

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One thought on “Acorn squash and black bean empanadas

  1. Pingback: Empanadas, Mexican millet, refried beans, guacamole, sour cream and salsa « Cooking the Vegan Books

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