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
Ingredients
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1
small butternut squash, peeled, Blade C
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1 tablespoon
extra virgin olive oil
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1/2 teaspoon
cumin
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1/2 teaspoon
smoked paprika
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1
large jalapeno pepper
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1
ripe avocado
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1/2
a lime
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1/2
small red onion
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1
15oz can black beans, rinsed, drained
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1/3 cup
cilantro leaves, to garnish
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1/3 cup
crumbled cotija or feta cheese
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salt and pepper, to taste
Directions
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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.
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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.
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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.
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