This could almost be a dark days of Local cooking, but alas, the flour while milled in WA, is from Utah. That puts this recipe at roughly 70% local instead of close to 90%. Still, that's pretty good. Everything else except the black beans, spices, and maple syrup is from WA. I'll get there eventually. When I say eventually, I mean when I'm not snowed in. And it is STILL SNOWING.
I have to thank Chocolate Covered Vegan for her copious posts on butternut squash. They convinced me to get one and roast it to make the filling for the empanadas. Yummy!
I have to also thank Chessa for posting on her roasted squash seeds. It forced me to roast mine - typically I'm too lazy. I'm glad I did, not only are they a good source of protein, but they are really tasty. The hubbard seeds are the bigger ones. They are good, but the butternut seeds have a very thin shell, so you get more of the inside stuff per seed.
This time of the year, Andy & I make sugar cookies from an old Veggie Life magazine. I'm in charge of cookie cutting and glazing. He does the sprinkles and oven.
Joanna, this scene of the zombie squirrel making more zombies is for you.