Refried Butternut Tacos

Preheat the oven to 400°F. Drain and rinse the cannellini beans and add to a large nonstick skillet with the butternut squash and a pinch of salt. Cover with 1 inch cold water, bring to a simmer, and cook until squash is fork-tender, 12 to 15 minutes. Drain, transfer to a bowl, and mash beans and squash with a fork. TIP: Use a large pot instead of a skillet for the 4 person meal. We will use this skillet (or large pot) again in a later step.

Add grapes, 1 tsp (2 tsp) olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until grapes are soft and slightly wrinkled, 6 to 8 minutes. Let cool. TIP: Leave the oven on; we’ll use it to warm the tortillas.

Deseed and mince the jalapeño(s). Finely chop the cilantro leaves. Halve and juice the lime(s). Add roasted grapes, minced jalapeño, just half the chopped cilantro, just half the lime juice, and a pinch of salt and pepper to a medium bowl and mix the grape salsa.

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

Add shredded green cabbage, remaining chopped cilantro, remaining lime juice, and a pinch of salt to a medium bowl and toss the cilantro cabbage slaw. Wrap tortillas in foil and warm in the oven, 5 to 7 minutes.

Place warmed tortillas on a flat surface and top with the refried butternut squash. Add grape salsa, cilantro cabbage slaw, and pumpkin seeds. Drizzle with hot sauce. Dig in!