Red bean and butternut squash empanadas
These empanadas are like an evening in autumn – the leaves are all golden, red, and orange, and the smoke from somebody’s fireplace fills the air. Made with yellow corn, red beans, roasted butternut squash, and smoky paprika and chipotle puree, they’re pretty and delicious. They go well with artichoke heart salsa
, which brings coolness to their smoky warmth. I baked mine, but you could fry them if you wanted.
Here’s Red Beans by Coleman Hawkins with the Red Garland Trio