The recipe is delicious and flexible—try using canned pumpkin puree for a faster preparation. Use your favorite nuts to change the flavor up, and feel free to mix up your choice of fresh herbs.
2 pounds Hubbard squash, roasted
2 tablespoons olive oil
1/2 medium onion, minced
2 tablespoons fresh mint, minced
1/8 teaspoon nutmeg
1/4 cup walnuts, toasted and minced
1/3 cup Asiago cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole-wheat baguette, thinly sliced