First, prep the squash by:

1. Preheat oven to 425 degrees, line a baking sheet with aluminum foil
2. Toss the butternut squash with the olive oil, salt, and pepper, and line on baking sheet in a single layer
3. Roast for 40-45 minutes until squash is soft and tasty (it should start to caramelize a bit)

While the squash roasts, prepare the beans:

1. Mostly drain a can of beans, place in a small sauce pan and warm over medium heat
2. stir in cumin and oregano
3. Heat until the beans are warmed and cooked through, stirring as necessary. Set aside.

Make the salsa:

1. Sautee the onions and garlic until translucent, about 5 minutes
2. Add green chiles and tomatillos to onion/garlic mix. Cook on medium low heat until tomatillos break down (you may want to help this along with a wooden spoon)
3. Pour the sauce in to the bowl of a Cuisinart or other blender
4. Run the hot water in your kitchen sink, and rinse one tortilla under the hot water (you could conversely dip the tortillas in oil you’ve heated on the pan, but this way is healthier and doesn’t have an impact on the flavor) – this will help soften the tortilla
5. Tear up the tortilla and add to the tomatillo mixture. Blend until it turns in to a sauce; if it’s too thin, soften then blend the second tortilla.

Combining all the ingredients:

1. Lower oven heat to 350
2. Using an 8×8 square glass baking dish, cover the bottom of the dish with about 1/4 cup of the salsa
3. In a large mixing bowl, stir together the squash, beans, and about 1/4 cup of the shredded cheese. Stir, taste, and adjust seasoning, as necessary
4. Heat the tortillas in the microwave for about 30 seconds to make them more pliable
5. Fill tortillas with the squash mixture, roll, and place tightly in pan
6. Cover with sauce – about 3/4 cup – and sprinkle with remaining cheese
7. Bake at 350 for about 20 minutes
8. Serve, and enjoy!