Butternut Squash Casserole USDA Recipe for Schools

Age Group: Ages 6-18

Serving Size: 50-100

Butternut Squash Surprise is enhanced with spices and an oatmeal crumble topping.

NSLP/SBP CREDITING INFORMATION

½ cup serving provides ½ cup red/orange vegetable.

The Dietary Guidelines identify grain-based desserts as sources of added sugars and saturated fats. To better align the CACFP meal patterns with the Dietary Guidelines, grain-based desserts cannot count toward the grains requirement at any meal or snack under the updated CACFP meal patterns (7 CFR226.20(a)(4)(iii)).

2.67 from 3 votes

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6 Servings

6 Servings

Ingredients

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

Quantity

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

25 Servings
50 Servings

25 Servings

Ingredients

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

Quantity

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

*See Marketing Guide

50 Servings

Ingredients

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

Quantity

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

*See Marketing Guide

50 Servings
100 Servings

50 Servings

Ingredients

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

Quantity

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

*See Marketing Guide

100 Servings

Ingredients

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

Quantity

50 Servings

Weight

1 lb 6 oz Whole-wheat flour
9 oz Oats, rolled, dry
2 lb 7 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
1 lb 8 oz Margarine, trans-fat free
11 lb 8 oz *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
12 oz Frozen eggs, thawed

Measure

1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
3 Tbsp 1¹⁄2 tsp Ground cinnamon
2 Tbsp 1⁄2 tsp Ground nutmeg
¹⁄2 tsp Salt
3 cups Margarine, trans-fat free
2 gal 3 qt 2 cups *Fresh butternut squash, diced
1 qt Half-and-half, fat-free
1 Tbsp 1 tsp Ground allspice
1 Tbsp 1 tsp Vanilla extract
1¹⁄3 cups Frozen eggs, thawed

100 Servings

Weight

2 lb 12 oz Whole-wheat flour
1 lb 2 oz Oats, rolled, dry
4 lb 14 oz Brown sugar
- - Ground cinnamon
- - Ground nutmeg
- - Salt
3 lb Margarine, trans-fat free
23 lb *Fresh butternut squash, diced
- - Half-and-half, fat-free
- - Ground allspice
- - Vanilla extract
1 lb 8 oz Frozen eggs, thawed

Measure

2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - Brown sugar
¼ cup 3 Tbsp Ground cinnamon
¼ cup 1 tsp Ground nutmeg
1 tsp Salt
1 qt 2 cups Margarine, trans-fat free
5 gal 3 qt *Fresh butternut squash, diced
2 qt Half-and-half, fat-free
2 Tbsp 2 tsp Ground allspice
2 Tbsp 2 tsp Vanilla extract
2⅔ cups Frozen eggs, thawed

*See Marketing Guide

Instructions

Topping: Combine flour, oats, ¾ cup 3 Tbsp (about 7½ oz) sugar, 2¼ tsp cinnamon, 2¼ tsp nutmeg, and salt in a large bowl. Stir well. Set remaining sugar, remaining cinnamon, and remaining nutmeg aside for step 3. Recommend to cook in batches of 25.
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.
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.
Pour 3 qt 2 cups (about 8 lb) squash mixture into a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Bake until slightly firm:
Conventional oven: 375 °F for 45–50 minutes.
Convection oven: 350 °F for 35–40 minutes.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Remove from oven and let rest for 35–40 minutes.
Sprinkle 1 qt (about 1 lb 12 oz) topping over each pan.
Bake until golden brown:
Conventional oven: 375 °F for 35–40 minutes.
Convection oven: 350 °F for 30–35 minutes.
Allow to rest 30 minutes before serving.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion: Cut each pan 5 x 5 (25 pieces per pan).
Serve 1 piece (about 2³⁄8′′ x 4′′).

Nutrition INFORMATION

Butternut Squash Casserole USDA Recipe for Schools

Amount Per Serving

1 piece (about 2³⁄8′′ x 4′′)

Calories

249

Total Fat

Saturated Fat

Cholesterol

Sodium

144

Total Carbohydrate

Dietary Fiber

Total Sugars

Protein

Vitamin D

440

Calcium

Iron

Potassium

447

N/A=data not available

*Marketing Guide

50 Servings:

Butternut squash: 13 lb 12 oz

100 Servings:

Butternut squash: 27 lb 8 oz

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.

Yield / Volume

50 Servings:

About 19 lb 3 oz

About 2 gal 1 qt 2⅓ cups/2 steam table pans (12″ x 20″ x 2½″)

100 Servings:

About 38 lb 6 oz

About 4 gal 3 qt ¾ cup/4 steam table pans (12″ x 20″ x 2½″)

Butternut Squash Casserole USDA Recipe for Schools

6 Servings

6 Servings

Ingredients

50 Servings

Weight

Measure

100 Servings

Weight

Measure

Quantity

50 Servings

Weight

Measure

100 Servings

Weight

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25 Servings

50 Servings

25 Servings

Ingredients

50 Servings

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Measure

100 Servings

Weight

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Quantity

50 Servings

Weight

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100 Servings

Weight

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50 Servings

Ingredients

50 Servings

Weight

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100 Servings

Weight

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50 Servings

Weight

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100 Servings

Weight

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50 Servings

100 Servings

50 Servings

Ingredients

50 Servings

Weight

Measure

100 Servings

Weight

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Quantity

50 Servings

Weight

Measure

100 Servings

Weight

Measure

100 Servings

Ingredients

50 Servings

Weight

Measure

100 Servings

Weight

Measure

Quantity

50 Servings

Weight

Measure

100 Servings

Weight