I figured if you can have a cauliflower steak, I could make Roasted Butternut Squash Burgers. There’s nothing in it but seasoned butternut squash slices and you can freeze the extras or cut them up and use them in salads.
Just so you know, this post is sponsored by Sabra. I’m lucky to be one of their Sabra Tastemakers for the year and get to create fun recipes for them.
Sabra has a new line of spreads and 2 of them are vegan! I used the garlic herb on my butternut squash veggie burger and I’ve been using the sea salt and cracked pepper on my vegan grilled cheese sandwiches. You use it like you would mayo and it has less fat.
Other good news is that the soybean oil Sabra uses in these spreads is non-GMO! I’ve checked their latest hummus labels and the oil is listed as non-GMO there as well.
Try to select a squash that has a longer neck, so you can get more slices out of the solid part of the butternut squash.
Go ahead and remove the seeds from the bottom, peel and cube it. Then it’s ready to go in a Vegan Butternut Squash Okra Gumbo with Brown Rice, Butternut Squash And Kale Lo Mein With Crispy Tofu, or Butternut Squash Frijoles.