Kale and Squash Sliders

The time for fall weather and flavors are here! Winter squash is hitting the grocery store shelves at great prices and will be around for months. This is a great recipe to make while the weather is still warm enough for outside grilling but cool enough for memorable fall flavors. These sliders would be a nice savory treat while rooting on your favorite football team this weekend.

Ingredients:
1 lb - ground beef
6 - slider buns
2-3 oz - goat cheese crumbles
1/2 - acorn squash
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - garlic powder
1/4 tsp - rosemary

2 cups - chopped kale
4 oz - mushrooms, quartered
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Remove seeds and skin from acorn squash. Slice into 1/4" thick slices. Add to the boiling water and cook until fork tender. Do not cut too thin or cook for too long as they will fall apart on the grill. Drain using a colander.

2. Heat grill to medium-high heat.

3. Combine ground beef, Pastamore Barrel-Aged Worcestershire Sauce, salt, black pepper, garlic powder, and rosemary. Mix well and form into 6 even patties. Place onto grill along with acorn squash. Cook to desired temperature, turning once during the cooking process. Remove squash from grill.

4. Heat a large frying pan on the stove over medium heat. Add Pastamore Roasted Garlic Grapeseed Oil and mushrooms. Cook for 2 minutes. Add kale and cook until tender. Season to taste with salt and black pepper.

5. Plate bottom bun and top with squash. Add burger patty and top with cooked kale. Finish with goat cheese crumbles and top with the bun.