{"id":831,"date":"2012-11-15T21:11:45","date_gmt":"2012-11-16T02:11:45","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=831"},"modified":"2016-03-04T08:56:39","modified_gmt":"2016-03-04T13:56:39","slug":"butternut-squash-stuffed-with-red-flannel-hash","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2012\/11\/15\/butternut-squash-stuffed-with-red-flannel-hash\/","title":{"rendered":"Healthy Recipe: Butternut Squash Stuffed with Red Flannel Hash"},"content":{"rendered":"

\"\"<\/a><\/span><\/strong><\/h1>\n

Completely Vegan, <\/span><\/strong><\/h1>\n

Have you ever wanted to purchase a CSA box, but wondered what you would do with all the ingredients? Well, BU\u2019s Dining Services Executive Chef Adam Pagan has a tasty and healthy solution to your query.<\/p>\n

\"\"<\/a><\/p>\n

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 \u201cphenomenal,\u201d they also thought they were \u201csuper simple\u201d and would definitely try making the dish on their own.<\/p>\n

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 \u201cmore inventive and appreciative,\u201d as well as found that being \u201chealthier makes [her] feel happier.\u201d<\/p>\n

Keep it tasty, Healthy, & Happy<\/strong><\/span>
\nYour Sargent Choice Ambassador,
\nMegan Smith <\/strong><\/span><\/h3>\n


\n<\/strong><\/span><\/p>\n

<\/address>\n

\"\"<\/a><\/h2>\n

What do I need? [Ingredients] <\/strong><\/span><\/h2>\n

~ 2 Butternut Squashes or other small winter squash, roasted
\n~ \u00be lb beets, roasted, peeled, diced
\n~ \u00be lb cooked potatoes, unpeeled, dices
\n~ \u00be lb bell pepper, diced
\n~ \u00bd lb brussel sprouts, quartered and roasted
\n~ 1 Tbsp. fresh thyme leaves
\n~ 1 Tbsp. flat leafy parsley, chopped
\n~ 2 Tbsp. Salt
\n~ \u00bd Tbsp. pepper
\n~ 1 Tbsp. Garlic, chopped
\n~ \u00bc Cup Olive oil<\/p>\n

\"\"<\/a><\/h3>\n

Adam Pagan Cooking Advice [!]<\/strong><\/span><\/h3>\n

\u201cKeep it simple, you don\u2019t need 15 ingredients \u2013some of the best dishes only have 5 or 6 ingredients.\u201d<\/p>\n

\u201cFocus on food and cooking technique.\u201d<\/p>\n

Pagan also teaches at SHA if you\u2019re looking to pick up some more tips!<\/p>\n

\"\"<\/a><\/h3>\n

So Now What Do I Do? [Directions]<\/strong><\/span><\/h3>\n

Heat Oil in a saut\u00e9 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.<\/p>\n

[ But how do I \u2026?]<\/p>\n

Roast Squash: Take off top, empty of seeds and excess pulp. Brush with Olive oil, sprinkle salt and pepper on inside. Roast in 375\u00b0 oven for about 1 hour, or until squash is soft.<\/p>\n

Roast Beets: Wash. Toss in oil and lay on sheet pans. Roast at\u00a0 375\u00b0 20-25min or until flesh is soft, but not mush. Allow beets to cool, peel and \u00bc inch dice.<\/p>\n

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\u00b0 for 20min or until golden brown.<\/p>\n

Cook potatoes: Wash and dice \u00bc in thick. Do not need to peel. Steam or boil until tender, but not mushy.<\/p>\n