Butternut squash tacos/avocado toast. I've been experimenting with using butternut squash and added taco seasoning ( which I made from cumin, coriander, chili powder and a bit of salt) then roasted the squash about 30 minutes @400 until browned. Threw in a can of drained and rinsed pinto beans, shredded purple cabbage, chopped cilantro and grated Mexican cheese from TJ's and used small tortillas with salsa on top. We ate them all and with the leftovers this morning I added what I had left to my avocado toast. Making both again.