Search Recipes
Local Harvest Bake
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
½ cup (½ cup measuring cup or 4 oz spoodle) provides:
- ½ cup vegetable (⅜ cup red/orange vegetable, ⅛ cup other vegetable).
Ingredients
Local Harvest Bake
| 2 cups or 8 oz Fresh butternut squash, peeled, cubed |
| 2 cups or 8 oz Fresh beets, peeled, cubed |
| 2 cups or 8 oz Fresh sweet potatoes, peeled, cubed |
| 1 Tbsp Olive oil |
| ¼ tsp Kosher salt or Iodized salt |
| ¾ tsp Fresh garlic, minced |
| ½ tsp Dried parsley (optional) |
Local Harvest Bake Directions
- Preheat oven:
- Conventional oven: 350 °F.
- Convection oven: 325 °F.
- Toss butternut squash, beets, sweet potatoes, olive oil, salt, and garlic in a medium size mixing bowl.
- Line baking pan (9” x 13” x 2”) with a layer of parchment paper. Spray lightly with pan release spray. Add vegetables to pan and spread evenly.
- Bake:
- Conventional oven: 350 °F for 25 minutes.
- Convection oven: 325 °F for 20 minutes.
- Critical Control Point: Cook to 140 °F for at least 15 seconds.
- Remove vegetables from oven. Garnish with parsley.
- Critical Control Point: Hold at 140 °F until served.
- Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
