Acorn Squash & Black Bean Empanadas | The Vegan Test Kitchen

Forget taco night--try empanadas instead! This recipe from the Veganomicon incorporates acorn squash and black beans. It might take a little time, but what else are you doing for National Empanada Day?
*soy free

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w/Eli Haynes, edited by Luke O'Dell

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Acorn Squash and Black Bean Empanadas:
Pastry:
2 cups all purpose flour
1/4 cup cornmeal
2 tbsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup cold vegan shortening
1/2 - 3/4 cup very cold water
2 tsp apple cider vinegar
Filling:
1 acorn squash (about 1 1/2 lbs)
2 tbsp olive oil
1 red onion, sliced into 1 inch pieces
2 jalapenos, sliced thinly (seeds removed if you don't want too hot)
2 tsp coriander seeds, smashed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
about 2 tbsp water
1 cup cooked black beans, drained/rinsed
2 tbsp fresh lime or lemon juice
2 tsp pure maple syrup

Music:
"Night Rider" by Neil Krin
"Apero Hour" by incompetech
"From the Continent" by Chester Coldcut
"Latin American Short Instrumental Featuring Guitars" by mattmusic

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