Brown Market Shares Program
Established 2006


Roasted Vegetable Hash

Spice up the squash, carrots, beets, and kohlrabi from this week's share by making a delicious vegetable hash. Enjoy it as a side, or make it into a meal by placing it over a bed of greens or adding two fried eggs on top! During the summer and fall, try sautéing the greens from your beets in oil and garlic and adding them into the mix. For now, you can toss chickpeas in at the end to add protein to the dish (and make it last a bit longer...)

Roasted Vegetable Hash
Serves 4 as a side, 2 as a main

1 small butternut squash (2 1/2 C cubed)
2 medium carrots (1 C cubed)
1 large kohlrabi (1 C cubed)
2 small beets (1 C cubed)
1 C beet greens
3 T olive oil
1/2 t Kosher salt
2 cloves garlic
1/2 t cumin
1/2 t curry
1/8 t red pepper flakes

1. Preheat oven to 375°F.
2. Peel butternut squash and carrots, then cut them into 1/2 in. cubes. Add to a medium bowl. 
3. Peel and cut the kohlrabi and beets into 1/4 in. cubes then add to bowl. It is important to cut them smaller than the squash and carrots to ensure all vegetable have the same cooking time.
4. Mince garlic, sprinkling salt on the cutting board as you go along. This will help bring out the flavor of the garlic, as well as make it easier to mince!
5. In the bowl, add 2 T olive oil to the vegetables, then toss in the garlic-salt mixture. Add the cumin and curry, mixing until vegetables are coated evenly.  
6. Spread mixture across parchment-lined baking sheet and roast for 35 minutes, or until vegetables are tender. 
7. Add roasted vegetables to a bowl, then add crushed red pepper and salt to taste. Stir to combine, and enjoy!