Second batch of mushrooms

The second batch of home grown portabellas was only 5 caps, so I decide it would be a meal for myself, full of onions. A tiny butternut squash (the last of the 2011 harvest) was baked, then added to sauteed onions and mushrooms. Topped it off with a splash of fancy, sweet balsamic vinegar then threw it on a tortilla with some monterey jack cheese and it was one of the yummiest meals I've created without adapting someone else's recipe.