- butternut squash - onions - pesto - salt, pepper
1. Thinly slice butternut squash and toss with olive oil, salt and pepper.
2. Roast in a preheated oven until tender and lightly golden.
3. Heat a skillet and add oil, then add onion slices. Cook and stir occasionally.
4. Cook until onions are browned, soft and sweet. It is not necessary to cook them very dark. Season with salt.
5. Toast the bread. Spread pesto and add roasted butternut squash, onions and other fillings you like.