• Prep the buns/rolls. Toast lightly if needed. I used my Spelt Rye Sorghum Kamut Barley Multigrain rolls.
• Top the roll with lettuce or baby greens, tomato slices (optional).
• Heat up a pan with a teaspoon of extra virgin olive oil and Toss the Roasted butternut 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 sliced.
• (If you dont 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 Balsamic or plain Caramelized onions.
• Drench the whole tower in as much or as little of the Sriracha/hot sauce vegenaise/mayo.
• Top with other half of the roll.
• Eat, spill on the sides.

Sriracha Mayo:

• Add 1 Tablespoon(or more to taste) of Sriracha or hot sauce in 4-5 Tablespoons of Vegenaise or home made mayo like this one or Sriracha/hot sauce mixed in cashew cream. Mix and use.

Caramelized Onions:

• Add enough evoo(extra virgin olive oil) or other oil of choice to coat a pan, heat on medium and cook sliced onion for 10 minutes. Sprinkle a pinch of salt and 1/4 teaspoon sugar(for a 1/2 cup of sliced onion) and a few drops on water. Mix and keep cooking on low-medium, partially covered, stirring every 6-8 minutes, until golden brown. If the onions start to stick or burn add some water. For balsamic onions, Add Balsamic vinegar(1/2 teaspoon or more to taste, for 1/2 cup onion) and cook for another 2-3 minutes.