(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 425°F. Line baking sheet with parchment paper. Arrange butternut squash on one third of baking sheet. Arrange beans on another third and arrange peppers and onions on another third.
Combine melted Country Crock with cumin and garlic and pour over vegetables and beans. Season to taste with salt. Bake 10 minutes, Stir vegetables and beans. Continue baking 15 to 20 minutes or until vegetables are tender and beginning to brown.
Meanwhile, combine mayonnaise, lime juice and sriracha.
Serve vegetables and beans in bowls with quinoa. Drizzle with sriracha mayonnaise and top with avocado, cilantro and lime if desired.
*Timesaving tip: Buy precut squash and precooked quinoa from the supermarket.
*If you are cutting a whole butternut squash for your tacos, pierce with knife and microwave 3 to 4 minutes to soften.
*You can substitute sweet potato for the squash for equally delectable tacos.
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