Harvesting hope: Boot’s Farms provides fresh produce to Daily Bread 

Commitment to community and the fight to end hunger have become synonymous with Boot’s Farms. Since 2017, the Boot family, owners and operators of Boot’s Farms, has sent truckloads of fresh produce including leeks, greens, kale, green onions, and squash, to Daily Bread once a week throughout the growing season.   

As part of Daily Bread’s Farm to Food Bank program, they have generously donated 804,498 pounds (about 36,4915 kg) of fresh vegetables to ensure those facing food insecurity have access to healthy, nutrient-dense foods. 

“Booths Farms believes in supporting those in need. We are very grateful for the work Daily Bread does and are proud to partner with them in helping our neighbours in need” – Marianne Boot 

In commemoration of the Boot family and their commitment to Daily Bread, we would like to share this warm and hearty recipe, from our Daily Bread Kitchen, made with squash from their farm.

Roasted butternut squash with toasted pecans 

Ingredients: 

• 1 Butternut squash 
• 2 tbsp Unsalted butter 
• 1 tbsp Maple syrup 
• 1 tsp Garam masala (can be substituted with cinnamon and nutmeg) 
• ¼ tsp salt 
• Black Pepper to taste  
• ¼ cup toasted pecans 

Directions:  

1. Wash butternut squash and cut in half, removing seeds.  

2. Add 1 tbsp. of butter and maple syrup to the cavity of each squash half and brush the remaining 1bsp of melted better over the squash. Sprinkle with garam masala and salt and pepper to taste (garam masala can be substituted with cinnamon and nutmeg). 

3. Roast in the oven at 325 degrees for 40 minutes on convection setting, until tender.   

4. Once squash is cooked, toss chopped toasted pecans with the melted butter and maple from the cooked squash cavity.  

5. Pour mixture over roasted squash, and drizzle with maple syrup to finish. 

Click here if you would like to give the gift of food to neighbours in need.