Start with pre-peeled and cubed butternut squash for faster prep.
Preheat oven to 425°F. In a small bowl combine cumin, salt, cinnamon, and pepper. Place squash, onion, fennel, and garlic on a rimmed baking sheet. Drizzle with olive oil and sprinkle with the spice mixture. Toss to coat. Bake about 25 minutes or until squash is tender. Coarsely mash with a potato masher or a fork. Stir in parsley. Let cool. Fill as directed in the Basic Empanada Dough recipe. Sprinkle empanadas with pepitas and flaky sea salt before baking as directed in Basic Empanada Dough recipe.