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Butternut & Beef Kale Sliders

Updated: Mar 28, 2021

Herbed Grassfed beef patties stacked on a fall-spiced and roasted butternut squash ring topped with Kale.

This makes for a mouthwatering, healthy mold-compliant dinner option!

BUYING TIP: When searching for butternut squash you need to find squashes with the longest and skinniest neck possible for the perfect slider size. Sometimes it takes me a while to dig through the pile of squash to find the exact sized one but eventually I find one. If your squash have thicker necks the slider option won't work because the beef will then turn into massive burgers :)



  • 1 lb Ground Beef, grass fed, 85% lean

  • 1/2 t minced organic garlic seasoning

  • 1-2 whole "Long necked" Butternut Squash

  • 1/2 tsp Himalayan Pink Salt

  • 1/4 tsp Cinnamon

  • 1 dash of Organic Nutmeg

  • 1 dash of Organic Clove

  • 2 Tbsp grated Organic Ginger

  • *Optional: Organic Cranberries as a garnish


  1. Pre-heat oven to 400F.

  2. Grease a stainless steel baking sheet with one teaspoon of coconut oil.

  3. Using a vegetables peeler, peel ALL the skin off of the butternut squash.

  4. Slice the neck of your butternut squash into 1/2 inch rings. Use a spoon to remove the seeds, if you have any on the lower rings. I save the biggest part of the squash for another squash recipe later on.

  5. Place your rings on the greased sheet pan and flip over to grease both sides of the rings with the coconut oil.

  6. Blend the salt, nutmeg, clove and cinnamon in a separate bowl.

  7. Once blended equally distribute the seasoning over the squash

  8. Using a cheese grater grate an equal amount of ginger (a few pieces on each ring).

  9. Place the squash in the oven. Bake for 15 minutes. Then gently flip the rings over. Bake another 5 minutes, or until fork tender.

  10. In the meantime, in a large bowl mix the ground beef and garlic seasoning. Shape 6-8 sliders.

  11. Remove the squash from the oven. Use a spatula to remove the squash from the sheet pan, set aside.

  12. Arrange burger sliders on the sheet pan and roast at 375F for 20 minutes.

  13. When they are done, place a slider over each squash.

  14. Lastly rinse your kale and place a small leaf of kale on each slider.

Did you try this recipe? Let us know how it was? Type your comments below!

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Hey guys!! I'm Jennifer.  I was exposed to toxic mold 10 years ago and struggled my way through detox.  I created this site to help other mold sufferers follow a "mold detox diet" successfully.



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