Acorn Squash and Black Bean Empanadas

Name: Acorn Squash and Black Bean Empanadas
Ingredients: 2 cups all-purpose flour; 1/4 cup cornmeal; 2 tbs sugar; 1 tsp salt; 1/2 tsp baking powder; 1/2 cup cold nonhydrogenated vegan shortning; 1/2-3/4 cup water ; very cold; 2 tsp apple cider vinegar; 1 acorn squash; 2 tbs olive oil; 1 each red onion ; average sized, sliced into 1; 2 jalapenos ; sliced thinly; 2 cloves garlic ; minced; 1 tsp ground cumin; 2 tsp coriander seeds ; smashed; 1/2 tsp salt; about 2 tbs water; 1 cup cooked black beans ; drained and rinsed; 2 tbs fresh lime or lemon juice; 2 tsp pure maple syrup