Title: Black bean and butternut squash tacos
 Categories: Too, Hot, Tamales
      Yield: 4 Servings
 
  1 1/2 c  Refried black beans
      1 sm Butternut squash
      2 tb Olive oil
      1 ts Salt
    1/2 ts Ground cinnamon
      1 ts Ground cumin
    1/2 ts Freshly ground Pepper
      8    Soft corn tortillas
           Pickled shallots (see
           -separate recipe)
           Cilantro sprigs for serving
      3    Serrano chiles, seeds
           -removed if Desired, And
           -Diced
           Crema creme fraiche or sour
           -cream for serving
 
  Warm the refried beans gently over low heat. Cut the butternut squash
  in half crosswise at the narrowest point. Cut each half in half again
  lengthwise. Peel each section with a vegetable peeler or a flexible
  sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut
  into 1/2- inch dice. Heat large nonstick skillet over high heat. Add
  olive oil. When it smokes, add squash cubes and toss well. Sprinkle
  with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over
  high heat, tossing frequently, until browned outside and tender but
  not mushy inside, about 10 minutes. To serve, heat tortillas quickly
  one by one in a very hot dry skillet, about 10 seconds per side.
  Assemble tacos by spooning in black beans, topping with sauteed
  squash, sliced pickled shallots, cilantro sprigs, diced Serranos, and
  cream. Roll up and serve 2 per person. Yield: 4 servings