Butternut Squash and Black Bean Tacos; Apricot Breakfast Crisp

I'm gleaning lots of cooking inspiration from my new "smitten kitchen" cookbook - found here.  It's great - you should definitely look into it! 

Butternut Squash and Black Bean Tacos with Goat Cheese - adapted from smitten kitchen
I started with what looked like a really yummy option - spaghetti squash and black bean tacos with queso fresco.  I ended up somewhere a little different... 

Rather than spaghetti squash - I used butternut squash, cubed up and roasted with olive oil, salt and pepper.  Instead of queso fresco, I used some herbed goat cheese on hand.  Finally, I used some grilled chicken we had as well.  Could obviously be left out, but didn't want it to go to waste! 

Butternut Squash and Black Bean Tacos with Goat Cheese - adapted from smitten kitchen
3 pound butternut squash - cubed and roasted with 1 T olive oil, salt and pepper to taste
1 can black beans, rinsed and drained
1 yellow onion, diced 
2 T lime juice (juice of 1 lime)
1 t chili powder
1/2 t ground cumin
1/2 t ground coriander
1/2 t course salt
1/4 c. stock (chicken, vegetable)
flour tortillas
4 oz. goat cheese

Saute onion in a frying pan with 1 T. olive oil.  Add lime juice, spices and salt.  Mix in black beans and stock and allow to simmer for 10 minutes.  Assemble taco as desired, and enjoy!

Apricot Breakfast Crisp - also from smitten kitchen

I followed this recipe to the letter - except a only mixed one tablespoon into the fruit rather than two.  It smelled so good as the sugar melted into the butter and as it baked in our oven.  The way Deb describes this crisp sounded so desirable - something that can be scooped out in the mornings onto a bowl of yogurt.  As she writes, you can substitute the apricots for peaches and plums - any 'stone fruit'.  I think blueberries would have been nice to mix into the crisp as well... I'm sure the world is your oyster.
Super easy - and so wonderful!

To start - take one pound of apricots (about 8-9).  Peel them in half and discard the seed.  Tear the halves into two, and place into a dish.  Stir in 1 T of flour, 1 T of turbinado sugar, and a pinch of freshly grated nutmeg.

In a small saucepan, melt 1/2 stick of butter.  Stir in 1/3 c of turbinado sugar, then 1/2 c of rolled oats, then 1/2 c of flour (I used half all-purpose, half whole-wheat as suggested).  Then stir in 2 T of chopped or slivered almonds and a pinch of salt.

Spread the oats over the apricots and bake for 30 minutes on 400*.  We have a convection oven, so it took about 20 minutes.

As it began to turn golden on top, I removed and allowed to cool.  I served on top of vanilla yogurt.  Even though it was 8PM, it was a fun "breakfast" treat!