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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