Squash and Kohlrabi Empanadas

Ingredients and Weight:

• 1 butternut squash (about 2 pounds)
• 1 kohlrabi bulb (about 1 pound)
• 1 onion (about 8 ounces)
• 2 cloves garlic (about 10 grams)
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup shredded mozzarella cheese
• 1/4 cup olive oil
• 1 (15-ounce) package empanada dough

Preparation Time:

45 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat the oven to 400°F (200°C).
2. Cut the squash and kohlrabi into small cubes.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onion and cook until softened.
5. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
6. Add the squash, kohlrabi, and black beans to the skillet. Cook until the vegetables are tender, about 15 minutes.
7. Stir in the cilantro and mozzarella cheese.
8. Unfold the empanada dough and cut each one into a 4-inch circle.
9. Place about 1/4 cup of the filling in the center of each circle.
10. Fold the dough over the filling and crimp the edges to seal.
11. Place the empanadas on a greased baking sheet.
12. Bake for 25 minutes, or until golden brown.

Nutritional Information:

Per empanada:

• Calories: 250
• Fat: 10 grams
• Saturated Fat: 5 grams
• Cholesterol: 15 milligrams
• Sodium: 300 milligrams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Sugar: 5 grams
• Protein: 10 grams

Dish Characteristics:

• Savory and flavorful
• Crispy exterior and tender interior
• Perfect for parties or snacks
• Can be made ahead of time and reheated when ready to serve

User Comments:

• "These empanadas were a huge hit at my last party!"
• "The filling is so delicious and the dough is perfectly crispy."
• "I love the combination of squash and kohlrabi in these empanadas."
• "These are the perfect size for a party appetizer."
• "I'm a big fan of empanadas, and these are some of the best I've ever had."

Special Precautions and Tips:

• If you can't find kohlrabi, you can substitute another root vegetable, such as parsnips or turnips.
• To make the empanadas vegetarian, omit the mozzarella cheese.
• Empanadas can be fried instead of baked. If frying, heat 1 inch of vegetable oil in a large skillet over medium heat. Fry the empanadas for 2-3 minutes per side, or until golden brown.