Peel a medium-size butternut squash. Slice into rings, then cube each ring to make about 6 cups of cut up squash.

In a bowl, mix the squash with 3 cups vegetable broth and paprika. Mix well. Season with some salt.

Spread squash mixture on a parchment lined baking sheet. Bake for about 35 minutes in a 425 degree oven til tender.

While the squash is baking, chop the onions and green pepper. Saute' in 1/4 cup of vegetable broth until the veggies just start to become tender.

Add in the beans, cumin and salt. Cook for a few more minutes. Turn off the heat.

Chop up some tomatoes and shred some lettuce.. Put these in separate bowls for your guests to add to their tacos.

Heat your whole grain tortillas on a nonstick griddle or pan. 20-30 seconds apiece is all that's needed.

Put all your taco fixings on the table for each person to make their own--squash, cooked veggies and beans, as well as the raw tomatoes and lettuce. Chopped cilantro is also a nice addition.

Have a fun fiesta!