Vegan Butternut Squash Tacos with Crispy Brussels Sprouts

Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.
Add the butternut squash, 1 tbsp of olive oil and the taco seasoning to one baking sheet. Toss to coat evenly. Add the brussels sprouts, shallot, 1 tbsp of olive oil, smoked paprika, oregano and a pinch of salt & pepper to the other baking sheet. Toss to coat evenly.
Place the butternut squash in the oven on the upper rack for 30 minutes. At the 10 minute mark, place the brussels sprouts in the oven on the lower rack. Toss both trays at the 20 minute mark.* Remove from the oven and add salt to the squash if needed.
While the veggies are roasting, prepare the lime crema. Combine the ingredients in a bowl and stir to combine. Taste and adjust seasoning as needed. Set aside.
Also prepare the avocado spread. Add all of the ingredients (except for the water/olive oil) to a food processor. Blend until everything is combined and smooth. If needed, add water or olive oil to the food processor to loosen up the mixture. Taste and adjust seasonings as needed. Set aside.
When ready to eat, heat the tortillas over an open flame, in a pan over the stove or in the microwave.
To assemble, add a layer of avocado spread, butternut squash and brussels sprouts to each tortilla. Top with a drizzle of crema and serve with any of the optional toppings.