This week, on the Progressive Radio Network, I am very excited to bring back Ben Simon, the founder of Food Recovery Network. I first met Ben in February, at the Food Tank Summit in DC, and was moved by his passion and commitment to food recovery and the problem of food waste. At the time, he joined me for a mini interview from the Summit, but there was so much more we needed to discuss, that I knew then, I would need to bring him back for the full hour. While a student at the University of Maryland, Ben was shocked by the amount of food that was being wasted, and he knew the same situation existed in universities across the country, so he set out to do something about it. please join me to see an example of what one passionate person can do to change the world!
Roasted Stuffed Acorn Squash
Pre-heat oven to 375 degrees.
|2 acorn squash, cut in half, seeds removed,1 onion, cut into slivers6 carrots, assorted colors, cut into chunks
6 oz. baby bello mushrooms, sliced
2 cups broccoli, small florets
1 Tbs. minced garlic
1 Tbs. minced ginger
½ bunch asparagus, cut into 1” pieces
|Olive oil1 Tb. tamari1 Tbs. aji mirin
2 Tbs chopped parsley
¼ t. cinnamon
¼ t. salt
½ t. Thyme
1/8 t. allspice
- Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat.
- Brush with olive oil. Lay face down in casserole pan. Roast in 400 degree oven for 20-30 minutes. When soft, remove from oven.
- Meanwhile, sauté onions in olive oil till translucent. Add carrots, and cook another 5 minutes. Add the garlic and ginger. Then add broccoli and mushrooms. Cook for 5 more minutes.
- Add the Aji Mirin, Tamari, and spices.
- Add the asparagus.
- Add parsley
- Fill acorn squash with vegetable mixture.
- Bake at 375 for 15 minutes, covered.
- Remove from oven and serve immediately! Enjoy!