Refried Butternut Tacos

Preheat the oven to 400°F. Drain and rinse the cannellini beans. Add butternut squash and cannellini beans to a large nonstick skillet (large pot) and cover with at least an inch of cold water. Bring to a simmer and cook until squash is fork-tender, 10 to 12 minutes. Drain, transfer mixture to a bowl, and mash with a fork.

Add red grapes to a baking sheet and toss with 1 tsp (2 tsp) olive oil and a pinch of salt and pepper. Roast until grapes are soft, fragrant, and slightly wrinkled, 6 to 8 minutes. Let cool.

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

Return the skillet to medium-high heat with 1 tbsp (2 tbsp) olive oil. Add mashed butternut squash mixture and smooth into an even layer in the pan. 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 the shredded green cabbage, remaining chopped cilantro, remaining lime juice, and a pinch of salt to a medium bowl. Toss the cilantro cabbage slaw. Wrap corn tortillas in foil and place in oven to warm, 5 to 7 minutes.

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