iEat Green - Guest Sara Porter, VP of External Affairs Healthy Schools Campaign

Sara is the Vice President of External Affairs for HSC. She has a kind of a unique position and gets to do a lot of different stuff. She manages relationships with corporate partners and their partnering non-profit and government organizations. On some of the projects, Sara does more management, like with their green cleaning and food service guides. But with Cooking up Change, she plans events and contests with Healthy Schools Campaign’s partners; by building and maintaining relationships with teachers and students, and hosts their national events. That’s totally different from green cleaning, but the common thread is building relationships and working with partners outside of Chicago to make these programs work.

Roasted Butternut Squash 

• 1 butternut squash – washed and peeled. 
• 1 tbsp. extra-virgin olive oil
• 1 tsp. kosher salt
• ½  tsp. chopped garlic

Preparation

 

1. Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut into wedges.

 

1. Combine squash, garlic, salt and extra-virgin olive oil in bowl 

 

1. Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over half way through, to prevent burning. 

 

1. Cook until lightly colored and tender.