Butternut Squash Goat Cheese Empanadas Recipe

Meghan Yager | Cake 'n Knife

Butternut Squash Goat Cheese Empanadas with avocado dipping sauce are the ideal hearty, warm, and cheesy vegetarian handheld pies. Filled with plenty of vegetables and tangy goat cheese, the flavors dance across your taste buds in the best way! Going vegetarian for a night has never been tastier.

For me, butternut squash is not one of those vegetables I bust out only when it first comes in season back in fall.

I am a HUGE fan of butternut squash all year long, particularly when I am going for a vegetarian option for lunch or dinner. It’s hearty and flavorful, with just the right amount of sweetness.

Butternut Squash Goat Cheese Empanadas Photo

Not to mention the squash pairs so well with so many different preparations and ingredients, it’s quite versatile.

You get a whole lot of that butternut squash goodness in every bite of these tangy and savory empanadas!

Butternut Squash Goat Cheese Empanadas Picture

This is quite honestly my favorite vegetarian meal option I’ve made in a long time. The squash and beans pair together in a hearty way (just like these roasted butternut squash black bean tacos!) so you feel nice and full once you gobble them up.

Butternut Squash Goat Cheese Empanadas Image

However, with the jalapeño and spice mixture that’s tucked inside, you get a tasty punch of spice and a heat that lingers on the back of your tongue between bites.

Then there’s the goat cheese. Now you all know I LOVE goat cheese, so that tang is oh-so appreciated to shake things up inside these baked empanadas.

Butternut Squash Goat Cheese Empanadas Pic

Seriously, it’s so so good. Then it’s pushed over the top of goodness with the avocado dipping sauce that provides the right cooling elements to balance out the heat of the spices and jalapeño inside.

File 1 - Butternut Squash Goat Cheese Empanadas
File 2 - Butternut Squash Goat Cheese Empanadas

When it comes to making a simple dinner, this is definitely the one to make. It’s so easy and comes together in about an hour, with about 50 minutes of that being passive cooking time.

File 3 - Butternut Squash Goat Cheese Empanadas

That means you get to sit down and enjoy a glass of wine with a good book!

Who says you can’t get a little “me time” while you cook?

File 4 - Butternut Squash Goat Cheese Empanadas

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Butternut Squash Goat Cheese Empanadas Recipe

    16 Servings


For the Avocado Dipping Sauce:
  • 2 Avocados, peeled and pitted
  • 1/2 cup Fresh Cilantro Leaves
  • 3/4 cup Sour Cream
  • 1/4 cup Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 tablespoon Lime Juice
For the Empanadas:
  • 1 tablespoon Olive Oil
  • 1 cup White Onion, diced
  • 1/2 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1/4 teaspoon Ground Cayenne Pepper
  • 3 cloves Garlic, minced
  • 1 1/2 cups Black Beans, drained and rinsed
  • 3 cups Diced Butternut Squash
  • 1 Jalapeño, seeded and minced
  • Salt and Pepper, For the Empanadas
  • 2 Refrigerated Pie Crusts
  • 1/3 cup Goat Cheese, crumbled
  • 1 large Egg


  1. Preheat the oven to 300˚F. Line two rimmed baking sheets with silicone mats or parchment paper.
  2. In the bowl of a food processor or a high-speed blender, add avocados, cilantro, sour cream, milk, salt, black pepper, and lime juice. Purée until smooth. Set aside in the refrigerator until ready to serve.
  3. Heat oil in a large skillet over medium heat. Once hot, add onion, cumin, paprika, and cayenne pepper. Cook until onions are softened, approximate 3 to 4 minutes. Stir in garlic, cooking until fragrant, about 30 seconds to 1 minute.
  4. Add butternut squash, beans, and jalapeño. Cook until squash is cooked through, about 15 to 20 minutes.
  5. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  6. Roll out pie crusts to be about 1/8-inch thick. Cut 4-inch circles in the dough. Add a tablespoon or so of the squash mixture to the center of each circle. Sprinkle with goat cheese crumbles, even distributing between the circles.
  7. Fold each circle over the filling, forming a half-moon shape. Crimp the edges with a fork. Add empanadas to the sheet pans, spacing them apart evenly.
  8. Add egg and 1 Tablespoon water to a small bowl. Whisk to combine. Brush the tops of the empanadas with the egg mixture.
  9. Bake for 20 to 30 minutes, until golden brown. Serve warm with avocado dipping sauce.



  • I used store-bought pie crusts, but you can use homemade if you would like.


Cooking Method:
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Related Recipes:
Avocado Recipes, Appetizer Recipes, Snack Recipes, Party Food Recipes, Baked Recipes, Bean Recipes, Goat Cheese Recipes, Butternut Squash Recipes, Dinner Recipes
Recipe Yields:
16 empanadas
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Meghan Yager
Recipe Yields: 16 empanadas
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

Nutrition Facts

Serving Size 1 empanada
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 122
Calories 236

% Daily Value*
Total Fat 15g
  Saturated Fat 4g
Sodium 303mg
Total Carbohydrate 20g
  Dietary Fiber 4g
  Sugars 1g
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Meghan Yager

About Meghan

Meghan is a girl that's passionate about food - straightforward food that anyone can love. It's what you'll find on her blog, Cake n' Knife. There's not much food more straightforwardly delicious than an avocado, that's why Meghan is our avocado fanatic.

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