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1
Make the butternut squash tacos: Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil, brown sugar, cinnamon and salt.
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2
Transfer the squash to a rimmed baking sheet and roast until a little golden and cooked through, 20 to 30 minutes.
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3
Remove the squash from the oven and cool to room temperature.
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4
Transfer it to a medium bowl and combine with the beans and cilantro.
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5
While the squash roasts, make the beef tacos: To a large skillet, add the oil and heat over medium heat.
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6
Add the onions and garlic and cook until soft, about 8 minutes.
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7
Add the mushrooms, and cook, stirring occasionally, until the liquid is cooked out, about 10 minutes.
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8
Stir in the chili powder, cumin, coriander, cayenne and cornstarch and cook, stirring often, until the mixture is creamy looking, 3 to 4 minutes.
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9
Crumble in the beef and cook, stirring occasionally, until browned, 12 to 14 minutes.
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10
Stir in the tomato paste, and cook until the paste turns dark and dries in the pan, about 5 minutes.
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11
Add the broth and cook until the mixture is thick and creamy, 3 to 4 minutes, then season with salt and pepper.
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12
Serve the ground beef or squash fillings in taco shells topped with tomatoes, Cheddar cheese and sour cream.
