1 teaspoon chipotle powder, ancho powder, or chili powder
2 cups small-dice butternut squash
1/2 cup vegetable broth
Corn tortillas, for serving
Crumbled queso fresco, for serving
Pickled Jalapeños, for serving
As prepared here, the squash is flavorful enough to stand on its own as a side dish with Latin flair, but we prefer to layer it in tortillas with cheese, pickled jalapeños, and any other taco toppings we can get our hands on.