Prepare the Roasted Butternut Squash Rounds

  • Butternut pumpkin 13.0 kg
  • Extra virgin olive oil, as needed
  • Salt and pepper, to taste

Prepare the Butternut Squash Slaw

Prepare the Burger

  1. Prepare the Roasted Butternut Squash Rounds

    • Peel the squash. Cut the neck of the squash into 10 rounds, approximately 0,6 cm thick. Season with salt, pepper and olive oil.
    • Cut the base of the squash in half and remove the seeds. Season with salt, pepper, and olive oil.
    • Roast the squash in a 200°C oven until tender, about 15 minutes for the rounds, and 30 minutes for the base.
    • Cool and store the rounds for service and the base for the Butternut Squash Slaw.
  2. Prepare the Butternut Squash Slaw

    • Combine Hellmann’s® Real Mayonnaise, roasted squash, Maille Dijon, vinegar, chicken stock and cayenne in a blender and purée until smooth. Season to taste with salt and granulated garlic. Reserve refrigerated.
    • For service, combine 105 ml of the sauce with the purple cabbage
  3. Prepare the Burger

    • To assemble, spread 15 ml Hellmann’s® Real Mayonnaise on the heel of the bun.
    • Add the grilled bison patty and top with mozzarella cheese, a Roasted Butternut Squash Round, 30 ml of the Butternut Squash Slaw, and then top with the toasted bun crown. Serve.
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