• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes

    Vegan Spiced Butternut Squash Empanadas

    Published: Oct 27, 2019 · Modified: Feb 7, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe
    I love a little pie, one you can hold in your hands & munch on the go, or hand around at a party. These vegan Spiced Butternut Squash Empanadas are the perfect snacky and seasonal mini pie. We're in peak pumpkin & squash season, as well as party season. So what better way to combine the two than a yummy, savoury snacky pie in the form of an Empanada.
    Spiced Butternut Squash Empanadas on a plate this recipe
    The filling is simply Butternut squash, caramelised garlic & red peppers roasted with a delicious harissa for spice and flavour, ready to be stuffed into the pie crust. You could easily experiment with other flavours too. Mushroom, curried roots, lentils or vegan chilli would all be delicious ideas! Vegan Spiced Butternut Empanadas on a plate What really surprised me however was how super easy Empanada pasty is to veganise, and to use! I'm trying my hardest to work through my slight fear of pastry making and seem to be slowly gaining in confidence with it! Which means that if I can make this pastry, you can too! To veganise the pastry, I used deoderised coconut oil, which eliminates that 'coconutty' flavour which can be a bit offputting. I get this on Amazon or in the health food store. You could of course try using vegan 'butter' or vegan shortening but I find that most contain palm oil, which we try and avoid. When I find another affordable substitute I'll let you know! As this pastry is made with melted oil, you don't have to worry too much about it getting warm (the bane of any shortcrust!) but do try not to overhandle it, as it will get tough and not so deliciously flaky, which would be a shame. But don't be scared to try making these little empanadas! If you do go a bit wrong when rolling them out, you can always patch them up with a bit of excess pastry. The rustic look is quite charming, so don't go for perfection! Empanadas baked on a tray Eat these Vegan Spiced Butternut Squash Empanadas with some salsa to dip into, or just munch on their own, warm from the oven! Even better if you are catering for a crowd, they can be made ahead & reheated when needed!

    📖 Recipe

    Vegan Spiced Butternut Squash Empanadas

    Louise-Claire Cayzer
    Delicious little pies that can be made ahead for parties and entertaining. These empanadas have a subtle spicing and are easy to make.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 42 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 2 minutes mins
    Course Canape, Dinner, lunch, Snack
    Cuisine South American, Spanish, Vegan
    Servings 14 pieces
    Calories 172 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    Empanada Dough

    • 300 g plain flour ((2 cups) )
    • 100 g neutral coconut oil ((½ cup) or vegan butter substitute)
    • 1 teaspoon baking powder
    • 150 ml plant milk ((½ cup + a tablespoon more) oat or soy is best)
    • 1 teaspoon salt

    For the Filling

    • 1 medium butternut squash
    • 2 romano peppers (or one large red pepper)
    • 1 whole bulb of garlic
    • 2-3 teaspoon harissa (more if you like extra spicy)
    • 50 g pine nuts ((⅓ cup) optional but yummy!)
    • 3-4 tablespoon olive oil
    • Salt to taste

    For the glaze (optional but prettier!)

    • 2-3 teaspoon olive oil
    • 2-3 tablespoon plant milk

    Instructions

    For the filling

    • Peel & chop the butternut squash into 2cm cubes
    • Cut the pepper into roughly 2cm squares
    • Break up the garlic bulb into individual cloves (but don't peel them!)
    • Toss all the filling ingredients in a roasting dish and mix the oil & harissa through to coat. Add salt to taste.
    • Roast in a moderate oven (Gas Mark 6/ 200c) for around half an hour- until the squash is cooked and slightly caramelised on the edges.
    • Remove from the oven & let to cool a bit.
    • Squish out the soft garlic from their papery shells, and mix it back in with the rest of the filling, squashing it all up together a bit, ready to fill the empanadas. Add the pine nuts here if using.

    For the pastry

    • Melt the coconut oil and mix together with the plant milk ( you want it to be slightly warm)
    • Mix the baking powder & salt in with the flour.
    • Slowly add the oil to the flour and mix together to form a soft ball of dough.
    • Knead it together very very lightly (so it's just coming together) then put in the fridge to cool.
    • NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it for 10-15 mins until it warms up a bit!
    • Roll out the dough on a floured surface and cut into circles with a large cookie cutter or glass. I used a cutter that's around 12cm diameter, which makes quite a small pastry. Make them larger if you like!
    • In your hand pick up a pastry and add in around a Tablespoon of filling.
    • Fold the pastry in half and pinch together the edges
    • Lay out on a tray lined with baking paper & using a fork, seal the edges.
    • Repeat with all the other pastry. Depending on the size of the pastry circle you will end up with between 12 -14 pastries. (Or you COULD make just a few huge ones! Up to you!)
    • Brush with the oil & milk mixture for a pretty glossy finish
    • Bake in a preaheated oven at 200c / Gas Mark 6 for around 20 mins until golden & crispy.
    • Leave to cool a little before munching and sharing.

    Nutrition

    Calories: 172kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 220mgPotassium: 277mgFiber: 2gSugar: 3gVitamin A: 6258IUVitamin C: 33mgCalcium: 68mgIron: 2mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)
    • Crispy Air Fried Oyster Mushrooms

    Tofu Lover? These are for you...

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Vegan Butternut Squash Empanadas for pinterest

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.