Wow wow this was amazing. So delicious. I actually just put it over some wild rice instead of toasts, and it was still amazing. I think it’s pretty versatile in that way.
1. If using acorn squash, cook for 25-30 minutes. The skin on mine was very hard in some places, and it’s edible it if just cook it for a little longer.
2. Be prepared for the onions to take over 30 minutes to make. A long time, but so so worth it!
3. UPDATE: tried to add in a few small eggplants, I think they just need to be roasted longer because they didn’t turn out very well.