Tis the season of for pumpkins, gourds, and other squashes, and if you're looking to cook some up, consider this week's recipe for pumpkin empanadas. This recipe comes not from a Seattle chef, but from farmer Carey Hunter of Pine Stump Farms, a goat dairy and livestock ranch in Okanogan County. Hunter (that's her above, tending to her flock), has been milking goats for 38 years, but also taught English as a Second Language for 14 years. The empanada recipe comes courtesy of her friends from the ESL class.
Farmer Hunter is also on the board of directors of Tilth Producers of Washington, a local organic grower advocacy group made up over 400 Washington growers/members. You can learn more about members of Tilth Producers of Washington by tuning into the broadcast premiere of Good Food, a film about the Pacific Northwest's growing sustainable food and farming movement. The movie airs next Thursday, November 12 at 10 pm on KCTS/9 Seattle and KYVE/47 Yakima.Empanadas de Calabaza
4 cups puree pumpkin (you can use canned, but fresh is tastier)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup sugar
pie crust (homemade or ready made)
For the pumpkin puree:
Preheat your oven to 350 degrees. Cut the pumpkin in half and clean out the seeds and strings. Cover a baking sheet with tin foil. Brush a little melted butter on the cut edges of the pumpkin and place the halves cut side-down on the cookie sheet. Cook for about an hour or until the pumpkin is soft. Let cool and remove the pumpkin skin. Cut into pieces and blend or put through a food processor until the mixture is smooth.
For the empanadas:
Combine pumpkin puree with nutmeg, cinnamon, vanilla, milk and sugar. Mix until smooth with a fork. Place a teaspoon of filling into a rolled out square of dough (roughly 4" x 4"), fold dough over, then pinch edges. Bake at 350 degrees for 10 minutes.