Empanadas

By Patricia R. Kennington

A different and delicious way to use pumpkins and winter squashes is in empanadas, which look like little turnovers.

Break open squash (butternut, banana, hubbard, or 2 or 3 acorn squashes) or a large pumpkin. Scrape out seeds and remember to save them to roast for eating.

Place squash pieces in large pan with small amount of boiling water, cover, and steam until fork tender. Or you may bake squash in over at 325° until tender. Let cool.

Scrape squash meat away from rind into bowl and mash until lumps are gone. Add sugar to taste, a little cinnamon, allspice, and ginger.

To make pastry, sift 3 cups all-purpose flour with 1 teaspoon salt into a bowl. With pastry blender work in 1 cup shortening. Now add 6 tablespoons water, a tablespoon at a time. Roll out half the dough into a big rectangle. Cut into 4″ squares. Place one tablespoonful spiced squash onto middle of each square. Moisten edges of square with finger dipped in water. Fold one corner over to opposite corner, forming triangle. With fork, press down edges of triangle. Repeat procedure with other half of dough. Place empanadas on cookie sheet and bake at 375° for about 15 minutes or until golden brown.

Let empanadas cool before you enjoy eating them.

Illustrated by Shauna Mooney