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Author Notes: These butternut squash noodle tacos are not only fun to eat, they’re colorful and a convenient way to use seasonal produce! —Inspiralized
- 1 small butternut squash, peeled, Blade C
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 large jalapeno pepper
- 1 ripe avocado
- 1/2 a lime
- 1/2 small red onion
- 1 15oz can black beans, rinsed, drained
- 1/3 cup cilantro leaves, to garnish
- 1/3 cup crumbled cotija or feta cheese
- salt and pepper, to taste
- 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.