Butternut Chips and Thanksgiving Internet Surfing

Since we don’t have to worry about three problem sets, two exams, a CS project, a presentation, a research paper, and the other eight million things we do each week, I present for your viewing pleasure– cool Thanksgiving-related sustainability things online!  We’re all going to spend the next five days on the internet anyway, might as well learn something while we’re at it.

  1. On the note of not throwing away plastic cups/plates/utensils this year: http://www.upworthy.com/i-think-i-m-supposed-to-be-turned-on-by-this-but-i-m-super-grossed-out-instead
  2. Thanksgiving could be better: http://www.upworthy.com/take-this-advice-to-feel-more-grateful-and-less-gross-on-thanksgiving
  3. Traveling by plane to get home? Farmers’ Markets may be a new airport fast food option: http://www.sustainableamerica.org/blog/new-meaning-for-airplane-food/

As for actual Thanksgiving preparations:  Wegman’s does a pretty good job of staying local when possible so I decided to pick up my fixings there, and Sunday I hopped on the University of Rochester Green Line and rode over to Pittsford Plaza.  Sticking with the theme of “food that makes sense” I saw some delicious looking apples and organic butternut squash, and decided to build my dinner around them.  I’ll be trying baked butternut “chips”:

Slice the neck of a butternut squash into 1/8″ pieces, place in boiling water and let sit for 2 min.  Drain the water, spread on a baking sheet covered with parchment paper, and brush with olive oil (you can add salt, herbs, or parmesan cheese if you’d like).  Bake at 375 degrees until brown and crispy, roughly 15-20 min.  (I’ll slice the rest of the squash in half and roast it, because as we all know, waste is bad!)

Safe travels to everyone headed home today!

 

Author: Charlotte Humes

 

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