When it comes to empanadas, this blogger's opinion was always that meat was always better -- an opinion reinforced by countless, disappointing vegetarian turnovers, which seemed like they were vehicles for leftover vegetables.
During the weekend, though, SFoodie stopped at the sight of Greens to Go's squash empanada at the Fort Mason farmers market (9:30 a.m.-1:30 p.m. on Sundays). It seemed appropriate fare for the cold-winter weather -- it's also possible that our notions were skewed by lingering memories of delicious sweet potatoes from the Thanksgiving feast.
The staff's assurance that this version was the best vegetarian empanada
they've tried so far sealed the deal. The buttery, flaky crust enclosed
a colorful filling of butternut squash, red bell peppers, and Indian
spices. It was simply delicious.
Note that the menu at the Greens to Go stand changes often.
Request the squash empanada often enough, and perhaps it will become a regular menu item
like the black bean chilli and its popular peanut noodle