iEat Green - 04/11/12

Guest: Ann Cooper who will be one of our keynote speakers at The Small Farm Summit this Saturday! Chef Ann Cooper is a celebrated author, chef, educator, and enduring advocate for better food for all children. In a nation where children are born with shorter estimated life expectancies than their parents because of diet-related illness, Ann is a relentless voice of reform by focusing on the links between food, family, farming and children's health and wellness.
 I know so many of you are concerned with the school lunches being fed to your children, and Ann is a person that is trying to change the system. Please listen in, and come hear her speak at the Small Farm Summit!

Roasted Butternut Squash Tapenade

Ingredients

• 1 butternut squash – washed, peeled and cut into small cubes ¼”
• 1 tbsp. extra-virgin olive oil
• ¼  tsp. dried red chili flakes
• 1 tsp. kosher salt
• 1 onions, Spanish, quartered and sliced 1/4-inch thick
• 1 tbsp. extra-virgin olive oil
• ½  tsp. course salt
• ¼  cup maple syrup
• ¼ cup cider vinegar
• ¼ cup white balsamic vinegar
• 1 Tbs. extra-virgin olive oil
• Coarse sea salt to taste

Preparation 1.     Combine squash and extra-virgin olive oil in bowl and season with the chili flakes and salt. 2.     Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 500 degrees for approximately 8-10 minutes, stirring every few minutes, to prevent burning. Cook until lightly colored and tender. 3.     In a medium sauté pan, heat the oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are golden brown. Add the vinegars and maple syrup and reduce heat. Cook until syrupy. 4.     Add squash to the onions and stir well. Transfer to bowl and cool completely. 5.     Top with coarse sea salt. 6.     Serve with crackers and pita chips