Black Bean And Butternut Squash Noodle Tacos

• 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

1. 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.
2. 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.
3. 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.

butternut squash, extra virgin olive oil, cumin, paprika, jalapeno pepper, avocado, lime, red onion, black beans, cilantro, crumbled cotija, salt

Taken from food52.com/recipes/39304-black-bean-and-butternut-squash-noodle-tacos (may not work)