Among all client households served by The Food Bank of Western Massachusetts, 71% are food insecure, according to the U.S. government’s official food security scale.
With the Thanksgiving holiday just a few days away, trying to decide what to make and how to stretch your holiday budget can be difficult. The Food Bank offers healthy, affordable recipes to its member agencies and to those that sign up for our newsletter. The recipes are collected and reviewed by The Food Bank’s Nutrition Coordinator Diane Alpern, a Registered Dietician. We will be making these recipes available via our blog to expand your recipe book and offer new ways to put healthy, affordable food on your table, every day.
Maple-Glazed Winter Squash with Garlic and Ginger
Approximate cost: $5 Serves: 8 Source: Fresh from the Vegetarian slow cooker
2 tbsp olive oil
1 small yellow onion, thinly sliced
2 large garlic cloves, thinly sliced
1 one-inch piece fresh ginger, peeled and thinly sliced
2 tbsp water
1 tbsp soy sauce
1 large butternut squash, halved, seeded and peeled
1/3 cup pure maple syrup
2 tbsp packed light brown sugar
Salt and Pepper to taste
Place oil in bottom of 3.5 to 4 quart slow cooker. Lay onion slices over the oil, followed by the garlic and ginger. Combine water, soy sauce, and add to slow cooker. Cut the butternut squash into 2-inch chunks and place on top of the vegetables in the slow cooker. Pour maple syrup over squash, sprinkle with brown sugar, season with salt and pepper. Cook on low for 6 hours, or until squash is soft.
This dish would make a perfect companion to any holiday meal and with 110 calories, 3.5g of fat, and only 150 mg of sodium per serving, you will be serving a healthy dish as well.Comments Off
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