- 1 butternut squash, halved lengthwise, seeds removed, cut into 1/2-inch cubes
- 2 Tbsp Avocado Oil
- 1 Tsp Taco Seasoning
- 1 Jalapeño
- 1-2 Limes, juiced
- 1-2 Cups of Corn (fresh or frozen)
- 1 Can of Black Beans, rinsed
- 2 Tbsp of Fresh Cilantro
- 1 Shallot, diced
- Salt and Pepper to Taste
- Avocado, optional
- 1/4 Cup of Cherry Tomatoes, optional
Directions:
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss together butternut squash and avocado oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.
2. Add tomato, avocado, cilantro, corn, black beans and lime juice. Season with salt and pepper, toss to combine.