Preheat oven to 400 degrees F.
Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
4 cups butternut squash, 4 small dried red chiles, 2 cloves garlic
Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
¾ tsp dried oregano, ½ tsp salt, ¼ tsp cumin seeds, 2 cups cooked pinto beans, ½ tsp chili powder, ⅛ tsp Freshly ground pepper, ½ tsp ground toasted cumin seeds
Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)
8 corn tortillas, ½ cup red or green cabbage, 8 tsp queso fresco, ½ cup fresh cilantro leaves