ingredients: 1 Cup Kabocha Squash*, peeled small dice 2 tbsp Olive Oil 1/4 lb of Oyster Mushrooms, pulled apart Salt & Pepper 1/2 cup SALSAOLOGY Pumpkin Mole Sauce 6 Tortillas Queso Fresco, crumbled** Toasted Pepitas (Pumpkin Seeds) method: Heat 1 tablespoon of olive oil over medium heat in a skillet. Add squash with salt and pepper and sauté for about 4 minutes, or until squash is fork tender. Remove from pan and set aside. Return skillet to heat and add 1 tablespoon of olive oil and cook mushrooms with salt and pepper until soft, approximately 3 minutes. Remove mushrooms from heat and combine with squash for taco filling. Warm up SALSAOLOGY Pumpkin Mole sauce in a small saucepan or in the microwave for 30 seconds. Heat tortillas according to package instructions. Spread a spoonful of Pumpkin Mole sauce on tortillas, layer with squash and mushroom mix, and top each taco with queso fresco and pepitas. Drizzle extra pumpkin mole if desired. Buen Provecho! info: makes about 6 tacos * Any type of squash like butternut squash or acorn squash will work perfectly well in this recipe. **To make the recipe vegan, substitute queso fresco for your favorite vegan cheese.