INDULGE’s Daily Dish: Go meatless with this sweet and savory vegetarian version of a traditional empanada

Back in May 2019, INDULGE writer Eric Barton interviewed chef Michelle Bernstein about one of the dishes she would be featuring on the menu of her then-new Little Havana hot spot, La Trova. A twist on her mother’s classic empanada recipe, Bernstein’s version includes a vegetarian-friendly filling of charred scallions and roasted pumpkin coated in warm spices and brown sugar – a tasty option for those who are looking to go meatless any day of the week.

Calabaza, Brown Butter and Melted Cheese Empanadas

Ingredients:

3 tablespoon butter

4 cups calabaza

1 tablespoon olive oil

1 tablespoon kosher salt

¼ cup light brown sugar

1/4 teaspoon ground cloves

1 teaspoon cinnamon

¼ teaspoon ground star anise

6 scallions

½ cup heavy cream

1 cup grated tetilla or fontina cheese

1 package of 12 empanada dough, La Salteña or similar, thawed

1 egg

Preparation:

Heat butter in a medium-sized sauce pan over medium heat and swirl as it slowly turns brown and nutty. Peel the calabaza almost entirely, leaving small bits of skin remaining before seeding and dicing into quarter-inch cubes. Toss with oil, brown butter, brown sugar, salt and spices. Bake on a cookie sheet in a 375-degree oven for 40 minutes or until cooked thoroughly but not mushy. Char scallions lightly on grill or sauté pan, being sure to not cook thorough, and cut into half-inch slices. Simmer cream over low heat until reduced by half. Allow calabaza, scallions and cream to come to room temperature and mix together with cheese, tasting for salt and pepper. Place tablespoon of filling in middle of dough. Wet half-inch rim surrounding filling with water, fold and seal with a fork. Whisk egg with tablespoon of water and brush empanadas carefully with egg wash. Bake at 400 degrees for 20 minutes or until golden. Let cool for a few minutes before serving.

La Trova is temporarily closed due to the COVID-19 virus. However, you can remain up-to-date on details and news about the restaurant by visiting their website at cafelatrova.com and following them at @cafelatrovemiami on Instagram.