Bean and Butternut Tacos

I would dub this recipe the squash recipe for somebody who doesn't like squash. It is yet another crazy-sounding recipe that I went out on a limb and tried and then LOVED. EatingWell, you rock my world. I am so sorry for ever doubting you. For the original recipe, visit www.eatingwell.com.

Basically, you cut up a butternut squash into 1/2 inch dice, toss it with olive oil and some chili/taco type seasonings. Then bake at 400 degrees until tender and starting to brown up a bit 20-25 min. Meanwhile, take 2 cups of cooked pinto beans, drained, toss in some other chili/taco type seasoning and heat it up on a stove for about 10 minutes. Heat up some flour tortillas and throw in the beans, squash, cheese, shredded cabbage and green salsa. But I had neither cabbage nor green salsa, so I just use the picante-style salsa I had in the fridge. I thought about throwing in some thinly sliced raw bell peppers, but I knew I'd probably be the only one eating them, so I decided against it.

They were soft and delicious. They didn't taste at all "squashy". But the recipe made them very flavorful. It also gave me a chance to use the dried red chilies my husband brought back from New Mexico during a work trip.

And, as if I needed to sell this any more, even my 1-year-old seemed to like it. (Of course, he munched on a piece of raw butternut squash and didn't seem to mind that either...go figure.)