Preheat oven to 450 degrees F.

In large bowl, add squash, olive oil, salt and pepper. Mix well.

Add veggies to large baking tray. Add halved garlic to tray with drizzle of olive oil. Bake for 20-25 minutes until squash is fork tender.

Using food processor or blender, add squash and onion. Squeeze garlic cloves out of skin. Add pinch of salt and begin mixing at low speed.

Pour mixture into a bowl and set aside.

To medium bowl, add Mexican crema, juice of 1 lime and pinch of salt and pepper. Mix well.

Heat skillet over medium heat and add enough olive oil to cover bottom of pan to shallow fry.

Take 3-4 corn tortillas and warm them up in microwave for 20 seconds.

Add large spoonful of squash mix to corn tortilla along with some gruyere cheese.

Roll tortilla up carefully and place in the hot skillet folded side down to seal taquito. Flip after about 1 minute and cook until golden brown.

Top taquitos with shredded lettuce, thinly sliced jalapenos, limon crema and pumpkin seeds.