A fall take on a weeknight classic, these baked butternut tacos are crunchy and comforting, sweet, and a little smoky. These are in no way very traditional, but the sweetness from the squash plays well with the cranberries in the slaw. If you want to skip an extra step, you can nix the slaw and serve these with some guac and all the toppings.

A note on tortillas. Corn tortillas can be dry, and if they are super thick, will not fold. Look for thinner, more pliable brand of tortillas (unfortunately the organic ones seem to be thicker and drier) or use wheat. We found success with the white corn tortillas from TJ’s. Make sure you spray them with the avocado oil spray a bit to keep them pliable. There are two kinds of cheese here, but one will suffice. My fellow dairy-free folks, you can replace it with your favorite non-dairy cheese, I know that stuff can get expensive, so you can use less than the called for yield.