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| Squash Photo by Debra Gartenstein |
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.
They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.
Reservations appreciated (and you get a discount if you prepay!)
This month's dinner is Monday November 4, 2019.
The menu: Stuffed squash (omnivore and vegetarian), scalloped potatoes, roasted carrot hummus with homemade crackers, stewed chickpeas with leeks, and apple slices with salted caramel.
Stuffed Delicata Squash (makes 6 servings)
3 medium-size delicate squash
1 teaspoon olive oil, divided
1 tablespoon high heat vegetable oil, such as sunflower or grape seed
½ pound ground beef (optional)
1 onion, diced
3 cloves garlic, minced
1 teaspoon chopped fresh herbs, such as thyme, tarragon, or chives
1 teaspoon salt
1 cup cooked rice, white or brown
1 cup lentils, cooked or canned
½ cup chopped parsley
½ cup crumbled queso fresco cheese (optional)
Preheat the oven to 375 degrees Fahrenheit.
Cut the squash in half lengthwise and scoop out the seeds. Brush the halves in olive oil, arrange them face down in a baking dish with half an inch of water in the bottom. Bake until fork tender, about 30 to 40 minutes.
Meanwhile, heat the high-heat vegetable oil in a medium-size skillet. Add the beef, cook until just browned, about 5 minutes, and then add the onion, garlic, herbs, and salt. Cook for 20 to 30 minutes, adding a little bit of water if it starts to stick. For the vegetarian version, simply start with the onion and garlic, and you can use olive oil instead of a high-heat oil.
Mix the cooked meat with the rice, lentils, and parsley. For the vegetarian version, mix the seasoned onion and garlic with the rice, lentils, and parsley. Spoon this mixture over the baked squash halves, pressing it down and rounding the tops. Sprinkle with queso fresco, if desired.
Return the stuffed squash halves to the baking pan and bake until heated through, about 10 minutes.
Reservations appreciated (and you get a discount if you prepay!)
This month's dinner is Monday November 4, 2019.
The menu: Stuffed squash (omnivore and vegetarian), scalloped potatoes, roasted carrot hummus with homemade crackers, stewed chickpeas with leeks, and apple slices with salted caramel.
Stuffed Delicata Squash (makes 6 servings)
3 medium-size delicate squash
1 teaspoon olive oil, divided
1 tablespoon high heat vegetable oil, such as sunflower or grape seed
½ pound ground beef (optional)
1 onion, diced
3 cloves garlic, minced
1 teaspoon chopped fresh herbs, such as thyme, tarragon, or chives
1 teaspoon salt
1 cup cooked rice, white or brown
1 cup lentils, cooked or canned
½ cup chopped parsley
½ cup crumbled queso fresco cheese (optional)
Preheat the oven to 375 degrees Fahrenheit.
Cut the squash in half lengthwise and scoop out the seeds. Brush the halves in olive oil, arrange them face down in a baking dish with half an inch of water in the bottom. Bake until fork tender, about 30 to 40 minutes.
Meanwhile, heat the high-heat vegetable oil in a medium-size skillet. Add the beef, cook until just browned, about 5 minutes, and then add the onion, garlic, herbs, and salt. Cook for 20 to 30 minutes, adding a little bit of water if it starts to stick. For the vegetarian version, simply start with the onion and garlic, and you can use olive oil instead of a high-heat oil.
Mix the cooked meat with the rice, lentils, and parsley. For the vegetarian version, mix the seasoned onion and garlic with the rice, lentils, and parsley. Spoon this mixture over the baked squash halves, pressing it down and rounding the tops. Sprinkle with queso fresco, if desired.
Return the stuffed squash halves to the baking pan and bake until heated through, about 10 minutes.
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