We put mushrooms and onions in a bit of butter and wrapped them in tinfoil to cook. The potatoes we sliced thinly, tossed in olive oil, rosemary, salt and pepper and fresh chives from our garden (!!!) then folded in tinfoil and cooked over medium heat until they were soft. For the squash, I tried the following recipe adapted from Paradiso Seasons (the recipe said to boil the squash for one minute, but I microwaved for 2 instead):
2 T butter
1 T olive oil
1/2 tsp salt
1 tsp dried chilies
1 T ground cumin
1/2 T ground coriander
butternut squash, cut in large pieces
Put the butter, olive oil and spices in a bowl. Boil the squash for one minute (or microwave 1-2 mins). Put the squash in the bowl and stir it around until the butter melts and the squash is evenly coated with the spices. Grill until soft and ever-so-slightly charred.
It was very tasty - I'm definitely making this one again.