Butternut Squash and Feta Cheese Baked Empanadas
Recipe by Chef Chris Valdes
Prep time: 30 min
Cook Time: 30 min
Total Time: 1 Hour
Ingredients:
12 empanada dough shells, thawed
¼ stick unsalted butter
1 medium butternut squash, cut into medium sized cubes
1 medium onion, diced
1 red bell pepper, diced
3 garlic cloves, diced
1 snipped fresh sage leaves
1 sprig fresh thyme
Salt and black pepper to taste
½ Feta Cheese, crumbled
Nonstick cooking spray
Instructions:
1. Preheat the oven to 350°F. Use nonstick cooking spray to grease a sheet pan
2. In a large sauté pan, heat ¼ stick of butter on medium-high until butter melts. Add diced squash and cook, stirring occasionally, 6 to 10 minutes, until squash is lightly browned and soft. Add onions, peppers, garlic, sage, thyme, and season with salt and black pepper. Continue cooking for 5 minutes or until onions and peppers are translucent. Remove from heat and set aside to allow squash mixture to cool. Once cool add feta cheese and mix.
3. Place dough shells on a work counter and spoon 1 large spoonful (about 3 tablespoons of filling) into the center of each shell. Lightly moisten the edges of the wrappers with water; fold in half and firmly press down on the edges with a fork to seal completely. Transfer to greased sheet pan.
4. Place the empanadas in the oven and bake 16 to 20 minutes, or until golden brown Remove from oven and serve warm or at room temp.
Eggless Coquito
Recipe by Chris Valdes
Prep Time: 15 min
Cook time: 0 min
Total Time: 15 min
Ingredients:
* 1 (15-ounce) can cream of coconut
* 1 (14-ounce) can sweetened condensed milk
* 2 cups whole milk
* 6 ounces Rum
* 1/4 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 3 cinnamon sticks
* Nutmeg pinch optional
.
Directions:
In a blender, blend together all the ingredients (except the cinnamon sticks), until fully mixed.
Pour the drink mixture into a sealable container with the 3 cinnamon sticks and let sit overnight.
