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Cut an acorn or butternut squash in half lengthwise, scrape out the seeds, wrap each piece in microwave-safe plastic wrap, and cook individually in the microwave for about 4 minutes or until soft. Let cool a bit (they get really, really hot), unwrap carefully, and scoop out cooked squash into a bowl. Mix in some ground cumin (to taste...at least 2 teaspoons) and chili powder (ditto). Spread onto a flour tortilla, top with grated cheese (queso fresca or jack...see below), and sprinkle with chopped cilantro (or, if you're one of those who can't stand cilantro, use green onions). In a cast iron skillet over medium high heat, cook without oil until the tortilla starts to brown and becomes moderately crisp. Carefully flip over and cook on the other side. Serve with salsa.
Cut the kernels from four ears of cooked corn. Mix together with 4 sliced green onions and about 3 oz. of grated queso fresca (a mild fresh Mexican-style cheese similar to ricotta salata or even feta, but less salty...substitute grated jack or any other mild cheese). I also mixed in a tablespoon of lemon juice and about a quarter-cup of leftover salsa verde (made with tomatilloes...substitute prepared green or red salsa to taste). Spread about one-fourth of the mixture onto a flour tortilla and top with another tortilla. In a heavy skillet over medium high heat, cook without oil until the tortilla starts to brown and becomes moderately crisp. Carefully flip over and cook on the other side. Cut into quarters and serve with roasted tomato chipotle salsa.