Curried Butternut and White Bean Tacos

Heat 2 tablespoons of the oil in a large non-stick pan over medium heat. Add the squash and the salt and cook, stirring occasionally, for 15-20 minutes, until the squash is tender and lightly browned.Push the squash to one one side of the pan, and add the final tablespoon of oil. Add the garlic and cook for 1-2 minutes, then stir into the squash and sprinkle on the curry powder, cumin, and cayenne. Cook for about 1 minute, until the spices are evenly distributed across the squash. Taste and sprinkle on more salt if desired.In another bowl, stir together the beans, salt, lemon, thyme, and parsley.Gently fold the squash into the the beans. Distribute the filling across 8 small corn tortillas, drizzle with lime cashew cream, and garnish with additional parsley or cilantro.