Get ready to embark on a culinary adventure that transforms the humble kabocha squash into a mouthwatering masterpiece! These gluten-free empanadas are not just a recipe—they're a flavor explosion that combines the creamy sweetness of roasted kabocha, the rich depth of Gruyere cheese, and the aromatic touch of fresh thyme. Whether you're a gluten-free foodie or simply someone who loves extraordinary taste experiences, these empanadas will transport your taste buds to a world of pure deliciousness.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 small kabocha squash, roasted and mashed
- 1 cup gluten-free flour
- 1/2 cup grated Gruyere cheese
- 1 tablespoon fresh thyme, chopped
- 1 egg, beaten (for egg wash)
- Salt to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 400°F (200°C). Wash the kabocha squash thoroughly and cut it in half, removing the seeds with a spoon.
- Place the kabocha squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until the squash is tender and easily pierced with a fork.
- Remove the squash from the oven and let it cool for 10 minutes. Scoop out the flesh and mash it in a bowl until smooth. Allow the mashed squash to cool completely.
- In a large mixing bowl, combine the gluten-free flour, grated Gruyere cheese, chopped thyme, and a pinch of salt. Mix well.
- Add the cooled mashed kabocha squash to the flour mixture. Knead gently until a soft, cohesive dough forms. If the dough seems too dry, add a small amount of water.
- On a gluten-free floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter or glass to cut out 4-inch circles.
- Place a small spoonful of the kabocha and cheese mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with additional thyme if desired.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Remove from the oven and let cool for 5 minutes. Brush lightly with olive oil before serving to add a subtle sheen and extra flavor.
Tips
- Choose a ripe kabocha squash with a deep orange color and firm texture for the best flavor and consistency.
- Make sure to cool the roasted squash completely before mixing to prevent a sticky dough.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- If the dough feels too dry, add water sparingly—a little goes a long way.
- Crimp the edges firmly to prevent the filling from leaking during baking.
- For extra flavor, consider adding a pinch of smoked paprika or garlic powder to the dough.
- Let the empanadas rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These empanadas can be prepared in advance and frozen before baking for a quick future meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 35mg
