1. Preheat the oven to 400 degrees.
 

2. Get an adult to cut the butternut squash in half, long ways. This can be hard, so try cutting it one side at a time.
 

3. Scoop out the seeds and stringy insides with a spoon. You won't eat these.
 

4. Place the squash face up on a baking sheet or sheet of foil. Use oven mitts to put it in the oven. Leave it in for 45 minutes. 
 

5. When there is about 5 minutes left for the squash, open the can of beans.
 

6. Place beans in a pot and warm them on medium heat. Add sauce to taste (start with a little, taste, add more if desired). Heat until warm.
 

7. When the squash is ready, take it out of the oven and poke it with a fork. If it's ready, it should slide in easily. 
 

8. Take the squash off the baking sheet and replace it with tortillas. Then put them in the oven for a minute to warm up.
 

9. Time to build your tacos! Put a tortilla on a plate and sprinkle on some greens. Scoop out a couple of spoonfuls from the squash. Cover with beans and some cilantro leaves. Top with salsa if you want an extra kick. YUM!