Local Harvest Bake - USDA Recipe for Schools

Local Harvest Bake - USDA Recipe for Schools
Rating: 
Side Dishes
Makes: 50 or 100 Servings

Description

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

 

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

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. For 100 servings, use 4 pans.

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

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

3. Critical Control Point: Heat to 135 °F or higher.

4. Transfer to steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

5. Garnish with parsley.

6. Critical Control Point: Hold for hot service at 135 °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 ½ cup vegetable.
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