Refried Butternut Tacos

Rinse and dry the produce. Preheat oven to 400°F. Add the butternut squash to a small saucepan and cover with at least 1 inch of cold water. Bring to a boil, reduce heat to medium, and boil squash until tender (you should be able to pierce the flesh easily with a fork), about 11 to 13 minutes. Drain butternut squash, return to the saucepan, and mash until smooth with a fork.

Halve the grapes. Toss with 1 tsp olive oil and a pinch of salt and pepper on a baking sheet. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes. Let cool for at least 5 minutes.

Deseed and mince the jalapeño. Thinly slice the scallion. Finely chop the cilantro leaves. Combine the scallion, cilantro, and as much of the jalapeño as you’d like in a medium bowl with the juice from half the lime. Add the roasted grapes to the bowl with a pinch of salt and pepper. Mix roasted grape salsa well to combine. Peel the plantain and slice into 1-inch thick slices on the diagonal.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the mashed butternut and press into a single layer in the skillet. Lower heat to medium and cook, undisturbed, until bottom is well browned, about 5 to 8 minutes. Stir, and then smooth squash into an even layer once again; cook for 5 minutes. Stir in just 1 tsp chipotle hot sauce, butter, and agave. Season with salt.

Wrap the flour tortillas in foil and warm them in the heated oven for about 5 minutes. Place a medium skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantains and cook until browned on one side, about 3 to 4 minutes. Flip, sprinkle with salt, and cook until browned on the other side, another 3 to 4 minutes.

Cut remaining lime half into wedges. Divide the refried butternut between the warm tortillas, spreading it out a bit. Add the roasted grape salsa and green cabbage. Drizzle on the remaining chipotle hot sauce and serve with crispy plantains and lime wedges. Dig in!