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Butternut Squash and Caramelized Onion Empanadas

Susan Pridmore
  • minutes
  • Serves

INGREDIENTS

9 oz

all-purpose flour

5 oz

unsalted butter

1 tsp

kosher salt

5 tbsp

ice water

1 tbsp

vinegar

4

medium-sized red onions

2 tbsp

olive oil

1/4 tsp

ground cinnamon

1/8 tsp

ground cardamom

3/4 tsp

kosher salt

2 tbsp

red wine

2 tbsp

balsamic vinegar

1 1/2 cups

small diced butternut squash

1

– 2 tablespoons olive oil

1/4 tsp

ground cayenne

1/4 tsp

Hungarian paprika

2

apples

2 tbsp

butter

1/4 cup

dark raisins