Local Harvest Bake
50 (½ cup (No. 4 fl oz spoodle)) servings
Crediting:
½ cup provides :
- ¼ cup red/orange vegetable, ⅛ cup other vegetable, and ⅛ cup additional vegetable.
PrimeroEdge: SR110075
| Category: | Beets |
Ingredients
Local Harvest Bake
| 3 qt + 3 cups, 4 lb *Butternut squash, fresh, peeled, cubed ½-inch |
| 3 qt + 3 cups, 4 lb *Beets, fresh, peeled, cubed ½-inch |
| 3 qt + 3 cups, 4 lb *Sweet potatoes, fresh, peeled, cubed ½-inch |
| ⅔ cup Olive oil |
| 2 tsp Salt, kosher |
| 2 Tbsp + 1 tsp Garlic, fresh, minced |
| 2 tsp Parsley, dried |
Local Harvest Bake Directions
- Combine all ingredients in a large bowl. Mix well. Transfer mixture to a sheet pan (18" x 26" x 1′′) lined with parchment paper and lightly coated with pan release spray. For 50 servings, use 2 pans.
- Bake:
- Conventional Oven: 350°F for 25 minutes.
- Convection Oven: 350°F for 20 minutes.
- Critical Control Point: Heat to 140°F or higher for at least 15 seconds.
- Transfer to steam table pan (12" x 20" x 2½"). For 50 servings, use 2 pans.
- Garnish with parsley. Critical Control Point: Hold for hot service at 140°F or higher.
- Portion with No. 4 fl oz spoodle (½ cup).
Recipe notes
Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available. Cooking Process #2: Same Day Service.
| Marketing Guide 50 Servings: |
| Butternut squash: 4 lb 14 oz |
| Beets: 5 lb 6 oz |
| Sweet potatoes: 5 lb |
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
