Cut both ends off the squash, then cut the squash in half lengthwise, scoop out the seeds and remove the peel with a sharp knife or peeler. Be SUPER careful when you do this. When all of the peel is removed, cut the squash into ½-inch cubes.
Place the squash into a mixing bowl, add the Lemon Tahini Dressing and black pepper, and stir to coat all the pieces.
Transfer the squash to the baking sheet(s) and spread out in a single layer. Bake for 20 minutes then flip all the pieces over and bake for an additional 10–15 minutes, until the squash is tender and golden brown.
Now assemble your tacos
First, warm your tortillas by popping them into your toaster / toaster oven / oven for about 1 minute, or you can place the tortillas on a microwave-safe plate and place another plate (upside down) on top, and microwave for about 45 seconds. Either method will make them warm and flexible, but not crispy.
Smash some avocado onto your tortillas and top with a handful of lettuce. Add a spoonful of pinto beans, followed by some roasted squash, salsa, and cilantro, if using.
Squeeze a little lime juice and/or extra Lemon Tahini Dressing over the tacos and serve up some plant powered joy!