To prepare the squash, I halved and seeded them, and then brushed them with a little olive oil. After a sprinkling of salt and pepper, I roasted them (cut side down) in my countertop convection oven until they were soft when poked with a knife (I use the convection regularly when I'm cooking something small rather than heating up the big oven).
While they were baking, I caramelized some onions slowly in a cast iron frying pan with a bit more olive oil and salt. I used two whole onions tonight but that wasn't nearly enough for the four of us, so I'll do at least one per person next time.
When everything was ready, I placed a generous amount of goat cheese on top of the squash (I buy a delicious one that's been rolled in fine herbs), piled on the caramelized onions, and topped everything off with a dollop of homemade pesto.
Thanks for sharing your great idea, Catriona!
To see some other delicious and healthy dishes, check out Sweetnicks' ARF/5-A-Day roundup on Tuesday nights.