Hello South Burlington Community!
January’s Farm to School lesson was focusing on how foods can help you glow, go, and grow! After our herbal medicine lesson in December, this month we’re recognizing foods, as well, for their medicinal qualities. We also focused on cooking tools such as the mortar and pestle, the Japanese powdering bowl, ceramic grating plate, and peelers!
Here is the recipe for our delicious “Snap Attack Squash” (named by a creative student at Orchard)
Pureed Butternut Squash, Grated Fresh Ginger, Peeled Apple, Fresh Lemon Juice, Maple Syrup, McCormick Cinnamon sticks, Diamond Crystal Kosher Salt.
- To puree squash, begin by cutting it open and scooping out seeds. Roast with the skin up for 45 minutes.
- While the squash is roasting, grate fresh ginger (1 tbsp) and peel and chop 1 medium-sized apple into small pieces.
- After the squash is roasted, scoop insides into a bowl and puree (or if it’s soft enough, it can go right into the pan)
- Heat a skillet with olive oil and add squash
- Add apple and lemon juice from 1 or 2 wedges of lemon
- Add ginger, ¼ cup of maple syrup, powdered cinnamon, and a sprinkle of salt.