Emergency Food Network (EFN) aims to distribute healthy and delicious food that represents the diverse backgrounds of our community members. At EFN’s Mother Earth Farm, we grow more than 100 varieties of fruits and vegetables – that’s A LOT more than you would find at your local supermarket. We wanted to share some recipes for how to prep and cook some of our very favorite produce from the farm. We are choosing to share simple recipes that consist mostly of pantry staples that are affordable or accessible at food pantries. Happy healthy eating!

Ingredients

• 3/4 of a large Blue Hubbard Squash Cut Length Wise and in Strips
• 2 Tablespoons of Extra Virgin Olive Oil
• 1 1/2 Teaspoons Freshly Chopped Rosemary
• Salt and Pepper to Taste

Instructions

1. Preheat oven to 400 F. Oil baking tray with 1 tablespoon of olive oil and lay cut squash out evenly.
2. Drizzle with the other tablespoon of olive oil and evenly sprinkle with rosemary, salt, and pepper.
3. Roast for 30 minutes or until the squash is golden brown on the bottom.
4. Serve with your favorite roast chicken or beef recipe.