Local Harvest Bake - USDA Recipe for CACFP

Local Harvest Bake - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Local Harvest Bake – Root vegetables roasted with garlic, salt and olive oil

 

*Fresh butternut squash, peeled, cubed 1/2"
2 lb
1 qt 3 1/2 cups
4 lb
3 qt 3 cups

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 25 servings, use 1 pan. For 50 servings, use 2 pans.

*Fresh beets, peeled, cubed 1/2"
2 lb
1 qt 3 1/2 cups
4 lb
3 qt 3 cups
*Fresh sweet potatoes, peeled, cubed 1/2"
2 lb
1 qt 2 cups
4 lb
3 qt
Olive oil
1/3 cup
2/3 cup
Kosher salt
1 tsp
2 tsp
Fresh garlic, minced
1 Tbsp 1/2 tsp
2 Tbsp 1 tsp
Dried parsley
Pinch
2 tsp

2. Bake: Conventional Oven: 350 °F for 25 minutes. Convection Oven: 350 °F for 20 minutes.

3. Critical Control Point: Heat to 140 °F or higher.

4. Transfer to steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

5. Garnish with parsley.

6. Critical Control Point: Hold for hot service at 140 °F or higher.

7. Portion with No. 8 fl oz spoodle (1/2 cup).

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: ½ cup (No. 8 fl oz spoodle) provides 3/8 cup red/orange vegetable and 1/8 cup other vegetable.
 
CACFP Crediting Information: ½ cup (No. 8 fl oz spoodle) provides 1/2 cup vegetable.
 
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