Fall Lettuce Boats with Crispy Sweet Potato Noodles

If we're being honest this was inspired by the stragglers of this weeks organic co-op box. What could I possibly do with a cucumber, yellow tomato, 1/2 a head of lettuce, two small winter squash that I've never seen before, and 2 sweet potatoes? Make lettuce boats, that's what.

1 small cucumber
1 tomato
6 large leaves of lettuce/cabbage of your choice 
2 very small winter squash that I've never seen before (you can use 1 medium sized butternut squash)
2 sweet potatoes, peeled
Plant-Based mayo
1/2 teaspoon Smoked paprika
Cinnamon
Pumpkin Pie spice
Cumin
3 tablespoons maple Syrup
2 tablespoons plant-based butter
Salt
3 tablespoons olive oil

Preheat your oven to 350°F. Peel your winter squash using a vegetable peeler, then cut in half and scoop out the seeds. Dice into 1-inch cubes. Toss with maple syrup, a few dashes of cinnamon (about 1/2 a teaspoon or so), and a pinch of salt. Pour into a greased baking sheet and top it with the plant-based butter, bake until fork-tender, roughly 25-40 minutes depending on how ripe your squash is to begin with.

Using a spiralizer turn your sweet potatoes into noodles. Like so...

The noodles will shrink by 1/2

In a large bowl toss your sweet potato noodles with olive oil, a few dashes of pumpkin pie spice, a few dashes of ground cumin, and the smoked paprika. Spread the sweet potatoes out on a greased cookie sheet and pop in the oven and cook until crispy, 25-35 minutes.

Meanwhile, dice your cucumber and tomato. Spread a little mayo over each lettuce leaf, then evenly disperse the cucumber and tomato pieces. Once the squash is fork-tender divide the pieces evenly among the lettuce boats. Top with the crispy sweet potato noodles, another pinch of salt, and serve!