1 med. butternut squash
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. oregano
2 cloves garlic, crushed
3 tbsp. corn oil
1 tbsp. bacon fat
6 corn tortillas or 4 flour tortillas
2 c. shredded cheese (Cheddar or Jack)
1 c. shredded iceberg lettuce

Quarter the squash and steam until tender. Heat the tortillas in a little corn oil until crisp. Peel squash. Heat oil and fat in large skillet. Add squash and mash and stir while adding chili powder, cumin, oregano and garlic. Keep stirring and mashing until fairly dry.

Spread on tortillas. Sprinkle with cheese. Broil until bubbly. Cover with lettuce and dot with salsa. Serve remaining salsa on side.

SALSA CRUDA:

3 peeled tomatoes, diced
1 med. onion, minced
2 cloves garlic, crushed
2 tsp. oregano
2 oz. canned, diced green chiles

Combine and mix well. Let stand to allow flavors to mingle.