Butternut Squash and Ricotta Empanadas

These things are additively delicious. Please be careful!

Butternut Squash and Ricotta Empanadas
from Sandy Hoopes

Ingredients:
3 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
1 cup butter, cold and diced
3/4 cup ice water

2.5 cups butternut squash, diced very small
3 Tbs olive oil
1 Tbs oregano or rosemary, diced
1/2 tsp crushed red chili pepper
2 eggs, divided
1.5 cups ricotta (recipe here)
1/4 cup parmesan cheese, grated
1 Tbs parsely, minced
1/2 tsp salt
1/4 tsp pepper
1 Tbs milk

Instructions:
1. In a food processor combine flour, salt, and sugar. Add butter and process until just incorporated. Slowly drizzle in water while processing until water dough mostly comes together. Dump onto a surface, shape into a disk, wrap in plastic, and refridgerate for at least an hour.
2. Preheat oven to 400F.
3. Peel, seed, and dice butternut squash (very small-ly). In a large bowl, combine the squash, oil, herbs, and chili pepper. Spread onto a baking sheet and bake for 15-17 minutes, until fork tender. Then remove from oven and chill.
4. In a medium bowl, lightly beat an egg. Then add ricotta, parmesan, parsely, salt, and pepper. Cover and chill.
5. Roll out the dough into 1/8" thick circles. Cut into 4" circles with a biscuit/cookie cutter.
6. Place a spoonful of chilled squash and a spoonful of ricotta onto the center of each circle. Fold one half over the filling to form a half-moon, then seal the edges by pressing with your fingers (or a fork). Then fold the edge back to create a ridge around the seam. Place onto a baking pan lined with foil or parchment paper.
7. In a small bowl, lightly beat the egg with the milk. Brush over the empanadas, cut 3 small holes into the top of each, and bake for 16 minutes (or deep fry)