The recipe is delicious and flexible. Try using canned pumpkin purée for a faster preparation, or use your favorite nuts to change the flavor up, and feel free to mix up your choice of fresh herbs. This recipe comes from Guiding Stars.
Purée the roasted squash. Over medium heat, sauté the onions in 1 tablespoon of the oil until lightly caramelized.
Add the cooked onion, cheese, walnuts, mint, salt, pepper, nutmeg, and the remaining 1 tablespoon olive oil to the squash and purée.
Spread the mix over the baguette slices. Garnish with additional fresh mint and serve warm.