Squash Empanadas with Green Romesco from Vedge by Rich Landau and Kate Jacoby

Ingredients

• ½ cup loosely packed fresh cilantro leaves
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 poblano pepper, stem and seeds removed, cut into 6 chunks
• 4 tablespoons olive oil
• 2 garlic cloves
• ½ cup raw almonds
• 1 teaspoon freshly ground black pepper
• 3 teaspoons salt
• 1 tablespoon vegan butter, cold
• 1 tablespoon vegan shortening, cold
• 3 cups peeled, chopped calabaza squash (about 1½ pounds)
• 1 teaspoon sherry vinegar
• 1 cup all-purpose flour, plus more for dusting
• 1 green bell pepper, stem and seeds removed, cut into 6 chunks