As a company that uses ingredients that come from plants, not petroleum, it is only natural that we would have close ties to our local farming community. The Intervale, a fertile strip of land along the banks of the Winooski River, just 2 miles from our office in Burlington, VT, is home to more than a dozen locally owned and operated farms. Intervale farmers grow organic produce found in many local restaurants, schools, and business cafeterias. Local families, including several Seventh Generation employees, enjoy weekly deliveries of produce from the farmers there. It's truly is a model of what community supported agricultural can be.
While much of our city was spared the worst of Hurricane Irene, the Intervale farms were hit very hard. The late summer and fall harvests were completely destroyed. This was a huge blow to the farmers’ incomes as well as to the local food supply in our city. But the community has jumped in to help, and Seventh Generation recently opened the doors of our office to host a farm-to-plate fundraising dinner for Intervale farms. Seventh Generation friend and local foodie Andrea Todd organized the event and cooked for the almost 100 folks who attended.
It was a fantastic dinner, and below we adapt Andrea’s recipe for roasted butternut squash.
To learn more about the farmers of in Burlington's Intervale, click here.
To join us in making a contribution to a relief fund for Intervale farms, click here.
Adapted from Andrea Todd's Recipe for Roasted Butternut Squash
1 medium-sized butternut squash
Olive oil to taste
1 teaspoon curry powder
2 tablespoons honey
Juice of 2 lemons
Salt and pepper
Preheat oven to 350
Peel and remove seeds of butternut squash and slice into 1/4 inch slices
Sprinkle slices with olive oil and salt and pepper
Make marinade in a separate bowl:
Mix curry with honey
Add squeezed lemon juice
Add a little olive oil
Drizzle about 75% of the marinade over the squash slices. Place in the oven and cook for about 15 minutes, then check for softness. Turn and drizzle the remaining marinade. Cook another 10-15 minutes.
Cook about 15 minutes, then check for softness. Drizzle Grill each side of slice until slight char and bubbling on squash
This dish is good warm or cold.
Remember to clean up with Dish Soap from Seventh Generation!