Plated
Butternut Squash Empanadas with Mozzarella, Salsa Roja, and Spinach Salad
Whether fresh from the oven or enjoyed the next day, our Argentinian empanadas are always a hit. The flaky, buttery pastries are easily customized; here, we're stuffing them with seasonal butternut squash, mozzarella, and Monterey Jack, then baking them until crisp and gooey. Warm, sweet, and spicy tomato sauce is perfect for dipping or drizzling, and spinach tossed in honey-lime vinaigrette makes for the perfect bright side salad.
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