Steps
- Cut the long neck from 1 butternut squash, trim the stem, and slice the neck into eight rounds about ½in / 1cm thick. Reserve the bulbous end.
- Mix 1 finely chopped red chili, 1 large grated garlic clove, and 2 tablespoons of garlic-infused oil; season with salt and pepper.
- Heat a grill pan over medium-low heat. Brush the squash with the chili oil and cook for 15 minutes; turn and cook for 10-15 minutes, basting, until tender and lightly charred.
- Toss 1 small handful of finely chopped parsley and 1 handful of arugula with the remaining chili oil. Split 4 vegan burger buns and spread with 4 tablespoons of vegan mayonnaise.
- Slice 1 large tomato into four rounds. Fill each bun with two squash rounds, dressed greens, and a tomato slice.