Find affordable, yet healthy foods near you! The Greater Chicago Food Depository strives to end hunger by connecting their neighbors with healthy food and advancing solutions that address the root causes of hunger. Click the button below to access healthy and affordable food near you.

Did you know that we need calories from fat to absorb vitamins A, D, E and K? Try plant-based fats such as avocado, almonds, flax and olive oil to help our bodies maximize these vitamins.

95% of our serotonin is manufactured by gut microbes. Foods that help support this process include non-GMO tofu, nuts and seeds, salmon and high-fiber items such as pears, avocado, kidney beans and broccoli.

Watch our Flavor Fellowship video for instructions on how to make this delicious, healthy dish!

Recipe:

Serves 4

Ingredients:

• 2 acorn squash, halved and cleaned, with small slice taken off bottom (the part directly under the cut side) to level the squash

• 1 bunch kale or lacinato (roughly chopped)

• 1 tbsp minced garlic

• 1 tbsp fresh chopped sage

• 1 tbsp fresh chopped oregano

• ¼ c fresh lemon juice or apple cider vinegar

• 15 oz jar/can of tomato sauce/diced tomatoes

• 2 cups corn kernels (fresh, frozen or canned)

• 15 oz can of kidney beans, drained and rinsed

• ¼ pepitas (roasted or raw pumpkin seeds)

• 1 tbsp maple syrup or maple sugar, optional

• 2 tbsp extra-virgin olive oil

• Salt and black pepper to taste

Acorn Squash Prep:

1. Preheat oven to 400 degrees.

2. Drizzle olive oil over cut surfaces of the acorn squash, season with salt and pepper.

3. Place acorn squash cut side up on a baking sheet/casserole dish.

4. Add water to the baking sheet/casserole dish to help steam the squash, ¼-inch to a ½-inch deep.

5. Roast the squash uncovered for 40 mins at 400.

6. If desired, brush the cut surface of the squash with maple syrup/sprinkle with maple sugar.

7. Roast 20 mins more (whether you added maple or not), until squash are fork tender. Remove from oven and set aside.