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

  1. 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.
  2. 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.
  3. Transfer to steam table pan (12" x 20" x 2½"). For 50 servings, use 2 pans.
  4. Garnish with parsley. Critical Control Point: Hold for hot service at 140°F or higher.
  5. 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).

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