Despite the squash's protagonist role in Central American cuisine, I have no memories of pumpkin-y or squash-y foods in Argentina. So what's a transplant to New England to do? Nothing is quite as homey as an uber-comfort food fusion of a fragrant fall squash dish and an empanada when it starts to get nippy out. (As for the dough, see my empanada dough recipe for my thoughts on this matter.)

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