Roasted Acorn Squash & Black Bean Triangles

1. Preheat the Oven

Preheat your oven to 400°F. This ensures it's ready for both roasting the squash and baking the empanadas.

2. Prepare the Pastry

In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, salt, and baking powder. Using a fork or pastry cutter, cut the cold nonhydrogenated vegan shortening into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the apple cider vinegar and cold water, a little at a time, mixing with a fork until the dough comes together. The dough should be moist but not sticky. Gather the dough into a ball, knead it gently a few times, then roll it into a disc. Wrap it in plastic wrap and refrigerate for at least an hour. Keeping the dough cold ensures the shortening stays solid, which results in a flaky pastry.

3. Roast the Squash

Cut the acorn squash in half and scoop out the seeds. Place the squash halves face down on a baking sheet and roast them in the preheated oven for about 50 minutes, or until the flesh is tender and slightly browned. Roasting caramelizes the squash’s natural sugars, enhancing its flavor. Once done, let the squash cool before scooping out the flesh.

4. Make the Filling

While the squash is roasting, heat the olive oil in a pan over medium heat. Sauté the sliced red onion and jalapeños for 5-7 minutes until they begin to soften. Add the smashed coriander seeds and minced garlic, cooking for another minute to release their flavors. Stir in the ground cumin, salt, and about 2 tablespoons of water, followed by the roasted squash flesh. Cook for another 5 minutes, allowing the flavors to meld together. Add the black beans and stir until heated through. Finally, mix in the fresh lime or lemon juice and pure maple syrup, then turn off the heat.

5. Form the Empanadas

On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into circles or squares, depending on your preference. Place a spoonful of the filling in the center of each piece of dough. Fold the dough over to enclose the filling, forming a triangle or half-moon shape. Pinch the edges together to seal.

6. Bake the Empanadas

Place the filled empanadas on a greased baking sheet. Bake them in the preheated oven at 400°F for 25-30 minutes, until the pastry is golden brown. Once baked, let them cool slightly before serving.