Made with spiced roasted butternut squash, black beans and creamy avocado mash, these butternut squash tacos are both delicious and easy to whip up!
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the butternut squash and red onion on the baking sheet, then drizzle them with the olive oil and sprinkle them with the cumin, chili powder, garlic powder, and cayenne pepper, if using. Use your hands to rub the oil and spices into the squash and onion, then spread everything out into an even layer.
Roast the squash and onion for 20 to 25 minutes, until tender.
After removing the squash and onion from the oven, add lime juice, beans, and cilantro (Note 2). Toss everything to combine, the season the mixture with salt and pepper to taste.
While the squash and onion roast, place the avocadoes into a medium bowl and mash them with a fork. Stir in the lime juice and salt.
Spread a bit of the avocado mash inside of each tortilla, then top the avocado mash with shredded cabbage, followed by the butternut squash filling.
Serve.