Butternut Squash and Bean Tacos
Ingredients
- 2 tablespoons olive oil
- 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
- 1/2 teaspoon ground cumin
- kosher salt and black pepper
- 1 15.5-ounce can black beans, rinsed
- 8 corn tortillas, warmed
- 1/2 small red onion, sliced
- 1 cup crumbled goat cheese (4 ounces)
- 1/4 cup torn fresh flat-leaf parsley leaves
- lime wedges, for serving (optional)
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