Squash-stuffed mushrooms

I normally eat butternut squash roasted straight out of the oven and sometimes I add some cinnamon to it as well.
But, this time I wanted something different. So, I stuffed mushrooms with roasted squash and cooked it some more for lunch.

1 medium-sized butternut squash, roasted

About 10 white button mushrooms

1 large onion, chopped

Spices to taste

1. First, cook your squash. I cooked mine for 1 hour at 400 F, but temperatures can vary among ovens.

2. Separate the stems from the mushroom caps and reserve them. They will be mixed into the stuffing.

3. Puree the cooked squash (I did this by hand) and add in the chopped onion. Chop the mushroom stems into small pieces and add those in as well.

4. Season the mixture with your preferred spice blend.
I added salt, dried parsley, dried onion and garlic, dried dill weed and pinch of paprika.

5. Take about a spoonful of the mixture and stuff it into each of the mushroom caps.
There may be some leftover; it can be eaten like that (which is what I did!)

6. Place the stuffed mushrooms on a baking tray and drizzle them with a bit of olive oil.
Place the tray in the oven and cook for 10-15 minutes at 350 F.