Chilacayote Empanadas - Gluten free
I discovered the Chilacayote squash (Cucurbita ficifolia) only recently, and I am having a lot of fun using it in different ways. This beautiful gourd is grown mainly in Central Mexico, and other names for this melon includes Fig Leaf squash, Seven Year melon, or Malabar gourd.
There are not many Chilacayote recipes on the web; the most popular one is Aqua de Chilacayote or Dulce de Chilacayote (candied). Both of these options involve using a lot of sugar, so I decided to venture forth with creating something savory.
The best way to cook this squash is to cut it in half, and bake it in the oven.
To my surprise, the flesh is in strands, very much like Spaghetti squash. The taste, I find to be much for interesting than it’s gourd cousin, with a mild nuttiness and absorbs other flavors well.
Now, it’s not easy to find this squash, but if you do spot it at your local farmer’s market, do give it a try!
(For this recipe, you can substitute with Spaghetti squash.)
Yields: 5 - 6 empanadas
Ingredients -
For the filling:
1 cup Chilacayote squash, cooked*
1/2 cup Crimini mushrooms, cooked
(Slice 8 - 10 medium mushrooms, and saute with butter or olive oil and season liberally with sea salt and black pepper.)
Fresh oregano leaves or dill
1/2 cup grated cheddar or parmesan cheese
I can only give you approximate quantities here because you can add more or less of each ingredient depending on your preference.
*Cooking directions: It can be very difficult to cut the squash in half, especially if it is mature as the skin becomes hard. My tip is to first steam the entire thing for about 15 minutes, which will soften the skin making it much easier to cut into. Bake the Chilacayote squash face-side down on a baking sheet lined with parchment, in a pre-heated 375F oven until the strands come out easily with a fork. Save the dark liquid that is released as it has a rich, smokey honey-like flavor.
Use this liquid as a cooking stock or add to a cocktail to accompany these empanadas!
(Recipe for Chilacayote Cocktail can be found below.)
Bake the Chilacayote squash face-side down on a baking sheet lined with parchment, in a pre-heated 375F oven until the strands come out easily with a fork.
For the dough:
1/4 cup white wine
1/4 water
2 Tablespoons butter
1/8 teaspoons sea salt
1 cup gluten-free flour blend
(I like the 1-to-1 Blend from Bob’s Red Mill)
2 - 3 Tablespoons milk
1 whole egg, whisked (for egg wash)
Note: If your gluten-free flour blend does not contain xantham gum, add 1/4 teaspoon to the flour mixture.
In a medium pot, heat the wine, water, butter, and salt until it simmers.
Turn off the heat and pour flour into the pot a 1/4 cup at a time while stirring with a wooden spoon to bring everything together.
Add in the milk one tablespoon at a time to add moisture to the mixture until a dough starts to form.
Turn the dough onto a cutting board and knead gently until a smooth, pliable dough is formed.
Wrap dough completely with parchment paper and allow to rest at room temperature for 60 minutes.
When ready, pinch off about 2 oz. and roll into a circle about 1/8” thick on a lightly dusted surface. (Keep the remaining dough covered as you go along.)
Place a bit of each filling ingredient onto the round dough and seal by crimping the edge.
Brush each empanada with a light coating of egg wash (optional), and use a fork to make air holes.
If you omit the egg wash, the empanadas will not have a nice brown coating when baked.Place the empanadas onto a parchment-lined baking sheet and baked in a 350F pre-heated oven for about 30 - 35 minutes.
Serve with salsa, or a spicy dip.
Credit: The gluten-free dough recipe is adapted from www.glutenfreeonashoestring.com
Chilacayote Cocktail
2 oz. tequila
1 oz. baked chilacayote liquid
Squeeze of lemon or lime
Grated nutmeg
1. Pour ingredients into a shaker with ice.
2. Shake 2- - 30 times.
3. Pour into a cocktails glass and sprinkle with grated nutmeg.