Refried Butternut Tacos

Preheat oven to 400°F. Combine cannellini beans, squash, and a pinch of salt in large nonstick skillet and cover with 1 inch cold water. Bring to a simmer over medium-high heat and cook until squash is fork-tender, 12 to 15 minutes. Drain, transfer to bowl, and mash beans and squash with fork. Wipe skillet clean. (TIP: Use a large pot instead of a skillet for the 4-serving meal.)

Combine grapes, 1 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until grapes are soft and slightly wrinkled, 6 to 8 minutes. Let cool. Leave oven on for step 5. (4-serving meal: use 2 tsp olive oil)

Stir together roasted grapes, jalapeño, just half the cilantro, just half the lime juice, and a pinch of salt and pepper in medium bowl.

Return same skillet to medium-high heat with 1 tbsp olive oil. Add mashed squash mixture and smooth into even layer. Reduce heat to medium and cook, undisturbed, until bottom is well browned, 5 to 7 minutes. Add butter, agave, and a pinch of salt and stir to combine. (4-serving meal: use 2 tbsp olive oil)

Combine remaining cilantro, remaining lime juice, cabbage, and a pinch of salt in medium bowl and toss. Wrap tortillas in foil and warm in oven, 5 to 6 minutes.

Transfer warm tortillas to plates and top with refried butternut squash. Top with grape salsa, cilantro cabbage slaw, and pumpkin seeds. Drizzle with hot sauce. ¡Buen apetito!