Now at the Farm

Monday-Saturday, Enter 8 to 5:30, Sunday 8 to 12 noon. Call Crop Report.

Sat. June 15, 8 - 5:30 at Pumpkinseed Hill, AND 9-1 at the Valley

Jones Family Farm FacebookJones Family Farm TwitterJones Family Farm Instagram

203.929.8425

Call the Crop Report for the Farm and Winery Updates and for Picking Locations

Squash & Bean Patties

These patties are very versatile and can be a main course or a side dish!

Ingredients:

2 lbs butternut squash

1-15 oz can red kidney beans, drained and rinsed

1 tablespoon parsley, chopped

1 onion, finely chopped

1 large egg

1 ½ cups breadcrumbs

Spices of your choice (curry, cumin, chili powder, garlic powder, etc.)

 

Directions:

Heat oven to 400 °F.

Cut butternut squash in half lengthwise, scoop out seeds, and place squash halves, cut side down on a lined baking sheet and bake for 40 minutes, until tender and easily pierced with a knife.

Remove squash from the peel and add to a large bowl or food processor. Add beans, onion, parsley, salt, pepper and spices of your choosing (get creative!) and either pulse using a food processor or mash using a potato masher in a large bowl. 

      *Using a food processor will give the patties a very smooth consistency, whereas mashing will give them a chunkier consistency.

Add eggs and ½ cup breadcrumbs to the mixture and mix until just incorporated.

Put the remaining 1 cup breadcrumbs in a small bowl. Using a spoon or small scooper, place a small amount of the squash mix into the breadcrumbs and coat thoroughly, pressing into a flat disc while coating.

Place the patties onto a sheet pan lined with parchment and bake in the oven for 15 to 20 minutes, until the outside is nice and crispy!

 

Inspired by recipe from Pumpkin by Joanna Farrow

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912