These butternut squash noodle tacos are not only fun to eat, they’re colorful and a convenient way to use seasonal produce! —Inspiralized
small butternut squash, peeled, Blade C
extra virgin olive oil
large jalapeno pepper
small red onion
15oz can black beans, rinsed, drained
cilantro leaves, to garnish
crumbled cotija or feta cheese
salt and pepper, to taste
In This Recipe
Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Lay out the butternut squash noodles, drizzle with olive oil and season with cumin, smoked paprika, salt and pepper. Bake for 8-10 minutes or until al dente.
While butternut squash is cooking, slice the jalapeno into thin slices, deseed and set aside. Slice the avocado in half, remove the core and mash the insides in a small bowl with the lime juice and set aside. Thinly slice the onion and set aside.
When butternut squash is done, assemble the tacos. Lay down a bibb lettuce leaf and add in a spoonful of the mashed avocado. Top with butternut squash noodles and then onion slices, black beans, jalapeno slices, and cilantro. Finish with a crumbling of cheese.