Butternut Squash and Black Bean Empanadas with Avocado

Combine flour and salt in a large bowl. Add butter and work it in with your fingertips until the mixture resembles coarse crumbs, about 2 minutes.

Add water gradually, mixing until a smooth dough forms. Do not overwork. Cover with a clean cloth and let rest 20 minutes at room temperature.

Preheat oven to 200°C (400°F). Peel butternut squash, remove seeds, and cut into 1cm cubes. Toss with 2 tablespoons olive oil, salt, and black pepper on a baking sheet.

Roast 20-22 minutes, turning once, until fork-tender and caramelized at the edges. Remove and let cool slightly.

While squash roasts, dice onion and bell pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add onion and bell pepper, cook 6-7 minutes until softened and lightly golden. Mince in garlic, cook 1 minute more until fragrant.

Dice tomatoes and add to the skillet. Cook 4-5 minutes, stirring occasionally, until they break down into a thick sauce.

Stir in cumin, salt to taste, and black pepper. Drain and rinse black beans, add to the skillet. Fold in roasted butternut squash. Mash about a quarter of the beans gently with a fork to thicken the filling. Simmer uncovered 3-4 minutes. Remove from heat and let cool to room temperature.

Divide rested dough into 8 equal balls (about golf-ball size). On a floured surface, roll each ball into a 6-inch round, about 3mm thick.

Place 2-3 tablespoons of filling in the center of each round. Moisten the edges with water, fold over, and press firmly to seal. Crimp the edges with a fork.

Heat sunflower oil in a deep heavy pot to 175°C (350°F). Use a thermometer for accuracy. Fry empanadas in batches of 2-3, 3-4 minutes per side, until deep golden brown and crispy.

Remove with a slotted spoon and drain on a wire rack or paper towels. Maintain oil temperature between batches. Let rest 2 minutes before serving.

Slice avocado in half, remove pit, and cut into wedges. Squeeze lime juice over avocado and season with a pinch of salt.

Arrange empanadas on a warm platter with avocado wedges alongside. Serve immediately while hot.