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.
Roasted Butternut Squash Burgers with Sabra Spread
These burgers are just roasted squash. Easy to make and delicious to eat!
Ingredients
- 1 medium butternut squash
- 1 to 2 tablespoons olive oil
- pepper, to taste
- smoked salt, to taste
- minced fresh rosemary or sage, to taste
for serving
- buns
- Sabra Spread, garlic herb flavor
Instructions
- Preheat your oven to 375 degrees. Place parchment paper on a large baking sheet.
- Carefully cut off the neck of the squash, then remove the end with the stalk, and peel. You will reserve the bottom of the squash for other uses.
- Slice the squash into rounds. Slice them about ¼ inch thick. You can make them thicker, but you made need to cook them longer.
- Brush both sides of each squash round with oil and place on the baking sheet. Sprinkle the pepper, salt, and herbs on one side. Bake 15 minutes.
- Remove the tray from the oven and flip the squash pieces. Now sprinkle the pepper, salt, and herbs on one this side. Cook for 5 minutes longer, or until the middle of each piece is the same color in the middle as the edges. If they are underdone they will be darker orange in the middle.
- Lightly toast your bun, slather on some Sabra spread, and add some fresh kale for a little crunch. Enjoy!
Janet says
Thanks for the Sabra update – I already buy their hummus! At the farmers’ market last week, one guy had some huge squash. I was picturing them sliced into steaks, but they would have been about 6 inches across.
Kathy Hester says
Those would be great on a bed of garlic quinoa. Now I’ll be on the lookout 😉
Donna says
Hi Kathy,
Enjoying your recipes!!! This one is using smoked salt….?????
Never heard of smoked salt….where can I purchase it???
Is it sea salt?
Thx
Donna
Kathy Hester says
You can get it on Amazon – https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&tag=healslowcook-20&keywords=smoked salt&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=1d2d17d3a3a672c35a588be0e4eee42a