Refried Butternut Tacos

Preheat the oven to 400°F. Add cannellini beans, squash, and a pinch of salt to a 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 a bowl, and mash beans and squash with a fork. TIP: Use a large pot instead of a skillet for the 4-serving meal. We will use this skillet (or large pot) again in a later step.

Add grapes, 1 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. (4-serving meal: use 2 tsp olive oil) TIP: Leave the oven on; we’ll use it to warm the tortillas.

Add roasted grapes, jalapeño, just half the cilantro, just half the lime juice, and a pinch of salt and pepper to a medium bowl and stir.

Return the skillet to medium-high heat with 1 tbsp olive oil. Add mashed squash mixture and smooth into an 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)

Add remaining cilantro, remaining lime juice, shredded cabbage, 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.

Add refried butternut squash to the tortillas. Top with grape salsa, cilantro cabbage slaw, and pumpkin seeds. Drizzle with hot sauce. Tuck in!