These flaky little pockets of pizza dough filled with creamy ricotta cheese and savory pumpkin or butternut squash puree are an easy fall recipe your family will love. Hi, I’m Sandy. I’m so excited to share this empanada with butternut squash recipe with all of you! Sylvie was nice enough to ask me to guest post today and share one of my favorite easy fall recipes from my own blog, Everyday Southwest. I have “re-vamped” it to make it even faster and easier than the original just in time for the busy months of fall that are coming our way. I mean really… we don’t always have the time to make dough from scratch! So, I know what you are thinking, “What is the difference between an empanada and a calzone?” An empanada is a favorite street food in Mexico. The pockets of dough are filled with all kinds of fillings—ground beef, green chile pork, even dessert fillings like apple or mango. The great thing about empanadas is that they are usually smaller than a calzone and much easier to eat while walking around shopping, site seeing or just sticking them in a sack lunch for work or school.
The dough of an empanada is usually flakier than a calzone and has a rich, buttery taste. I have changed my recipe to substitute frozen, uncooked dinner rolls for the traditional dough. You can also use two to three prepared pie crusts to make the empanada dough and that will give the flaky, buttery taste. If you have a little extra time, you can use a boxed pie crust mix that allows the dough to be a little thicker (like the photo above) or even us a prepared pizza dough from your grocer’s deli or freezer section. I prefer the dinner rolls when I am in a hurry because they don’t require rolling them out and cutting the dough into shape, they are the right size already. Just thaw them out, give them a pat or quick roll out with a rolling pin, and then fill them the same way as the pie crust in the recipe below. The empanadas are great fall recipe and this ricotta and squash filling make them perfect for a meatless meal. I hope you love them! Be sure to let Sylvie know how you like them. You can follow her on Facebook or leave a comment here on the blog. And, if you have any questions, you can always find me “at home” on Everyday Southwest. I hope to hear from you soon! —Sandy
Looking for more fall-inspired ideas?
- Pumpkin Cream Cheese Popovers
- How to Make a Fall Wreath
- Halloween Cupcake Toppers with Free Printable
- Paleo Coconut Chai Breakfast Bars

- Dough
- 8 frozen, uncooked Dinner Rolls or 2 prepared pie crusts
- ⅓ cup flour
- ¼ cup butter, melted
- Filling
- 15oz can butternut squash or pumpkin puree
- 2 tablespoons olive oil
- ¼ onion, diced
- 1 tablespoon Mexican oregano or rosemary, minced
- ½ teaspoon crushed red chile flakes
- 2 eggs, divided
- 1½ cups ricotta cheese
- ¼ cup parmesan cheese, grated
- 1 tablespoon parsley, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Thaw 8 frozen, uncooked dinner rolls or remove the prepared pie crust from the refrigerator.
- Preheat oven to 400 degrees.
- Heat oil in a large sauté pan or skillet. Add the diced onion and sauté until translucent then, stir in the squash or pumpkin puree and sauté until heated through. Season with kosher salt and black pepper, sprinkle with the Mexican oregano or rosemary and chile flakes.
- In a small bowl, lightly beat the egg add the ricotta cheese, parmesan cheese, parsley, salt and pepper. Cover with plastic and chill.
- Pat each dinner roll into the shape of a disk. Roll until very thin on a floured surface. Or, cut 3 large circles out of each pie crust then, knead the scraps together and roll out 2 to 3 more.
- Place equal amounts of squash puree and ricotta mixture onto the center of each circle. Fold one half of the circle of dough over the filling and form a half moon shape. Seal the edges together by folding over the edge of the empanada and pinching together with your fingers or seal the edges together with the tines of a fork.
- Brush melted butter over the empanada. Cut 3 small holes in the top of the empanada for steam to escape.
- Bake at 400 degrees for 15 to 20 minutes or until golden brown.
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This sounds like a very fun recipe. Lots of flavors. I can’t wait to try, I am pinning
Candi Elm recently posted…Delicious Ice Cream Recipes
I know! I love how there’s a bit of spiciness in there too!
These look Amazing! Perfect Fall recipe.
I totally agree!
Oh yum this looks so good! I have never tried making my own empanadas but I think I might have to try now.
Summer recently posted…Asparagus Recipes
I love this idea for all our fall vege’s. These empanadas with butternut squash sounds so good!!!
Anjanette @MommaYoung recently posted…GF Pumpkin Spiced Cupcakes with Cream Cheese Frosting
Fall veggies are sooo good, and in an empanada? Yum!
Believe it or not, butternut squash is showing up in my organic co-op share this week, so thank you for the recipe!!!
Rebeccca (A Book long enough) recently posted…Fangtastically Creepy Bookish Things: Altered Books as Halloween Decorations
Oh I would be so excited to find that in my box! Lucky you! And enjoy
Looks so good. This is the kind of meal I like to eat on a Friday night with a glass of wine.
Caroline recently posted…Apple Crisp Pie
Mmmmm… You’re giving me ideas…!
These look delicious! Now you have me wondering if this would be good as a chicken pot pie recipe to. I have always thought of empanada’s as a sweet dessert, now I have new ideas. Thank you!!
Alana @ ihaveafutureandahope.com recently posted…The 411 on the 2014 Annual Dove Awards
So glad it’s got you thinking of new ideas! I’m sure Sandy would be able to let you know!
I’ve never seen this type of spin on an empanada. Very interesting but possibly more healthier than my version of meat and lots of cheese.
Yes, Sandy is super creative!
I will have to try this! A little outside of my norm but I am always up for trying new things!

Tara Joy recently posted…Do Something: Overrated Review and GIVEAWAY!
Let me know how you like it!
I have never made my own empanadas, but using dinner rolls makes it sound easy! You are a clever lady

Andi @ The Weary Chef recently posted…Margherita Chicken Potato Skins
Yes! Sandy is awesome!
Thank you so much for sharing your wonderful creativity on The Inspiration Board at homework. I loved your project and featured you today!
Have a wonderful weekend!
carolyn ~ homework
carolyn | homework recently posted…The Inspiration Board: Spotlight 176 & Jeepers Creepers Inspiration
How exciting! Thank you so much – I just grabbed a button!
Oh my! Yummy. Pinned. Lou Lou Girls
Lou Lou Girls recently posted…Outback Steakhouse Inspired Bread
very creative use of dinner rolls and pie crusts. I’ll bet butternut and ricotta are a winning combo. Thanks for sharing at #theWeekendSocial. I look forward to seeing what you bring next. Thursday 9:00 PM EST. Pinned. http://www.theKitchenChopper.com
So glad to have linked up! And yes, Sandy has some great ideas – I wish she was cooking at my house!