Roasted Winter Squash Tacos With Garlicky Black Beans & Greens

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The beans:

2 tablespoons bacon drippings or olive oil

1 medium onion, finely minced

4 garlic cloves, finely minced

3 1/2 cups cooked black beans or two 14-ounce cans, liquid reserved

Kosher salt and freshly ground black pepper

The vegetables:

About 3 1/2 pounds hard-shell squash (about 1 medium), peeled, seeded and cut into 1/2-inch rings or 1-inch chunks, depending on varietal

2 tablespoons olive oil

1/2 teaspoon ground cinnamon

1 jalapeno pepper, half the seeds removed, finely minced

2 garlic cloves, thinly sliced

3 cups loosely packed Bloomsdale spinach

Fresh corn tortillas, warmed for serving

Optional garnishes: thinly sliced red onion, avocado, crema, queso fresco, cilantro

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