Butternut Squash Casserole - USDA Recipe for Schools

Butternut Squash Casserole - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Butternut Squash Casserole – Butternut squash enhanced with spices and an oatmeal crumble topping.

 

Whole-wheat flour
1 lb 6 oz
1 qt ¾ cup 2 Tbsp 2 tsp
2 lb 12 oz
2 qt 1 ¾ cups 1 Tbsp 1 tsp

1. Topping: Combine flour, oats, ¾ cup 3 Tbsp (about 7 ½ oz) sugar, 2 ¼ tsp cinnamon, 2 ¼ tsp nutmeg, and salt in a large bowl. Stir well. Set remaining sugar, remaining cinnamon, and remaining nutmeg aside for step 3. Recommended to cook in batches of 25.

Oats, rolled, dry
9 oz
3 1/3 cups 1 Tbsp 1 tsp
1 lb 2 oz
1 qt 2 2/3 cups 2 Tbsp 2 tsp
Brown sugar
2 lb 7 oz
1 qt 2/3 cups 3 Tbsp 1 tsp
4 lb 14 oz
2 qt 1 3/4 cups
Ground cinnamon
3 Tbsp 1 1/2 tsp
1/4 cup 3 Tbsp
Ground nutmeg
2 Tbsp 1/2 tsp
1/4 cup 1 tsp
Salt
1/2 tsp
1 tsp
Margarine, trans fat-free
1 lb 8 oz
3 cups
3 lb
1 qt 2 cups

2. Add 1 cup (about 8 oz) margarine. Using a fork or pastry blender, cut margarine into flour until mixture has a crumbly consistency. Set remaining margarine aside for step 3. Set topping aside for step 8.

*Fresh butternut squash, diced
11 lb 8 oz
2 gal 3 qt 2 cups
23 lb
5 gal 3 qt

3. Casserole: Combine remaining sugar, remaining cinnamon, remaining nutmeg, remaining margarine, squash, half and half, allspice, vanilla extract, and eggs in a large bowl. Stir well. Set aside for step 4.

Fat-free half and half
1 qt
2 qt
Ground allspice
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Vanilla extract
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Frozen eggs, thawed
12 oz
1 1/3 cups
1 lb 8 oz
2 2/3 cups

4. Pour 3 qt 2 cups (about 8 lb) squash mixture into a steam table pan (12” x 20” x 2 ½”) lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

5. Bake until slightly firm: Conventional oven: 375 °F for 45-50 minutes. Convection oven: 350 °F for 35-40 minutes

6. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

7. Remove from oven and let rest for 35-40 minutes.

8. Sprinkle 1 qt (about 1 lb 12 oz) topping over each pan.

9. Bake until golden brown: Conventional oven: 375 °F for 35-40 minutes. Convection oven: 350 °F for 30-35 minutes.

10. Allow to rest 30 minutes before serving.

11. Critical Control Point: Hold for hot service at 135 °F or higher.

12. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3 3/4” square).

Serving

See 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
 
Serving
 
NSLP/SBP Crediting Information:  1/2 cup serving provides 1/2 cup red/orange vegetable and .75 oz equivalent grains.  
 
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