Roasted Butternut Squash Slider

Lightly toast the [dinner rolls or slider buns] if desired. Top the bottom half with [lettuce or baby greens] and optional [tomato slices].

Heat a pan with olive oil (1 tsp). Toss the cubed roasted butternut squash (2 cups) with [salt] and herbs for about min (1) to warm. Alternatively, serve cold. Use cubed or sliced. Start 1m timer

If starting with raw squash, slice it and place in a greased pan over medium heat. Flip after [6-8 minutes], season with [salt], pepper, and herbs, and cook until tender. (Time will vary depending on slice thickness.) Start 14m timer

Top the squash with [balsamic caramelized onions].

Drench generously with [sriracha mayo].

Cover with the other half of the roll and serve immediately.

For the Sriracha Mayo: Combine sriracha (1 tbsp) (or more to taste) with vegan mayonnaise (4 tbsp) or cashew cream. Mix well.

For the Caramelized Onions: Heat oil (2 tsp) in a pan over medium heat. Cook sliced onion (1 cup) for minutes (10). Sprinkle with sugar (0.25 tsp) and a [generous pinch of salt], add a few drops of [water]. Continue cooking on low-medium, partially covered, stirring every [6-8 minutes], until golden brown. Add balsamic vinegar (1 tsp) during the last [2-3 minutes] of cooking for balsamic onions, adding more water if sticking occurs. Start 12m timer