Butternut Squash Stuffed with Red Flannel Hash

Completely Vegan,

Have you ever wanted to purchase a CSA box, but wondered what you would do with all the ingredients? Well, BU’s Dining Services Executive Chef Adam Pagan has a tasty and healthy solution to your query.

Pagan held 4 improv cooking classes this fall (2012) at the StudentLink in the GSU to teach students how to utilize all ingredients in their CSA boxes. Although students reported his dishes were “phenomenal,” they also thought they were “super simple” and would definitely try making the dish on their own.

Full-time CAS senior Rachel Acheson appreciated these improv classes as she lives in an all vegan house and cooks her own meals. She has found by cooking for herself she has become “more inventive and appreciative,” as well as found that being “healthier makes [her] feel happier.”

Keep it tasty, Healthy, & Happy
Your Sargent Choice Ambassador,
Megan Smith


What do I need? [Ingredients]

~ 2 Butternut Squashes or other small winter squash, roasted
~ ¾ lb beets, roasted, peeled, diced
~ ¾ lb cooked potatoes, unpeeled, dices
~ ¾ lb bell pepper, diced
~ ½ lb brussel sprouts, quartered and roasted
~ 1 Tbsp. fresh thyme leaves
~ 1 Tbsp. flat leafy parsley, chopped
~ 2 Tbsp. Salt
~ ½ Tbsp. pepper
~ 1 Tbsp. Garlic, chopped
~ ¼ Cup Olive oil

Adam Pagan Cooking Advice [!]

“Keep it simple, you don’t need 15 ingredients –some of the best dishes only have 5 or 6 ingredients.”

“Focus on food and cooking technique.”

Pagan also teaches at SHA if you’re looking to pick up some more tips!

So Now What Do I Do? [Directions]

Heat Oil in a sauté pan, add garlic and cook for a few seconds. Add peppers and sweat for about 1 min. Add beets, potatoes and brussell sprouts and cook for a few minutes until mixture is well combined. Stuff Roasted squash with mixture and serve with wilted greens and topped with an apple slaw.

[ But how do I …?]

Roast Squash: Take off top, empty of seeds and excess pulp. Brush with Olive oil, sprinkle salt and pepper on inside. Roast in 375° oven for about 1 hour, or until squash is soft.

Roast Beets: Wash. Toss in oil and lay on sheet pans. Roast at  375° 20-25min or until flesh is soft, but not mush. Allow beets to cool, peel and ¼ inch dice.

Roast brussel sprouts: Cut off thick ends and slice into four wedges. Toss with a few Tbsps. olive oil, salt and pepper to taste, roast on a sheet pan at 375° for 20min or until golden brown.

Cook potatoes: Wash and dice ¼ in thick. Do not need to peel. Steam or boil until tender, but not mushy.


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