Method:
Prep the buns/rolls. Toast lightly if needed.
Top the bottom of the roll with lettuce or baby greens, tomato slices (optional).
Heat up a pan with a teaspoon of Extravagonzo Red Chili Oil and Toss the Roasted Butternut Squash cubes in salt, pepper and herbs of choice(I used parsley) for a minute to heat it all up. you can also serve it cold tossed in salt and herbs. Use cubed or slices.
(If you don’t have roasted squash, slice the raw squash and place in a large greased pan on medium heat. Flip the slices after 6-8 minutes, sprinkle salt, pepper, herbs, and cook till tender.)
Top with Caramelized Balsamic Onion Spread
Drench the whole tower in as much or as little of the Sriracha Hot Chili Hot Sauce Mayo
Top with other half of the roll.
Eat, spill on the sides, eat.