My wifie put this together, so I don’t have exact recipes.
Slice a butternut squash into half inch (1cm) thick slices. Pan fry in a thin layer of olive oil. Let them get a little blackened if you like. It makes them taste sweeter.
In a skillet with a thin layer of olive oil, sautee 8oz mushrooms with about 1/4 a large red onion and garlic to taste. Serve on toasted bread with vegan margaeine.