Peel the squash. Cut the neck of the squash into 10 rounds, approximately ¼ inch thick. Season witholive oil, salt and pepper.
Cut the base of the squash in half and remove the seeds. Season with salt, pepper, and olive oil.
Roast the squash in a 400°F oven until tender, about 15 minutes for the rounds, and 30 minutes for the base.
Cool and store the rounds for service and the base for the Butternut Squash Slaw.
Prepare the Butternut Squash Slaw
Combine Hellmann's® Real Mayonnaise, roasted squash, Dijon, vinegar, prepared Knorr® Ultimate Chicken and cayenne in a blender and purée until smooth. Season to taste with salt and granulated garlic. Reserve refrigerated.
For service, combine 3½ oz. of the sauce with the purple cabbage
Prepare the Burger
Grill the bison patties.
To assemble, spread 1 Tbsp Hellmann's® Real Mayonnaiseon the heel of the bun.
Add the grilled bison patty and top with mozzarella cheese, a Roasted Butternut Squash Round, 1 oz. of the Butternut Squash Slaw, and then top with the toasted bun crown. Serve.