Roasted Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos

INGREDIENTS

• 3 cups cubed butternut squash
• ½ medium onion
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ½ cup cooked quinoa
• 3 ounces goat cheese
• 4-6 corn tortillas
• Lettuce
• 2 jalapeños*
• 4 green onions
• ½ cup cilantro
• 1 clove garlic
• 2 tablespoons olive oil
• Juice from 1 lime
• 2 teaspoons honey
• Extra Cilantro
• Greek Yogurt
• Lime Juice