Local Harvest Bake USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Local Harvest Bake is a hearty vegetable side, full of fresh butternut squash, fresh beets, and fresh sweet potatoes. It is perfect for the fall season!
CACFP Adult Portion Crediting Information
¾ cup (6 oz spoodle) provides ¾ cup vegetable (½ cup red/orange, ¼ cup other vegetable).
2 from 1 vote
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Ingredients
 

25 Servings

    Weight

    • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
    • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
    • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
    • - - Olive Oil
    • - - Kosher salt
    • - - Fresh garlic, minced
    • - - Dried parsley (optional)

    Measure

    • 2 qt *Fresh butternut squash peeled, cubed ½”
    • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
    • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
    • ⅓ cup Olive Oil
    • 1¼ tsp Kosher salt
    • 2 Tbsp Fresh garlic, minced
    • 1 Tbsp Dried parsley (optional)

    50 Servings

      Weight

      • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
      • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
      • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
      • - - Olive Oil
      • - - Kosher salt
      • - - Fresh garlic, minced
      • - - Dried parsley (optional)

      Measure

      • 1 gal *Fresh butternut squash peeled, cubed ½”
      • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
      • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
      • ⅔ cup Olive Oil
      • 2½ tsp Kosher salt
      • 4 Tbsp Fresh garlic, minced
      • 2 Tbsp Dried parsley (optional)

      Quantity
       

      25 Servings

        Weight

        • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
        • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
        • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
        • - - Olive Oil
        • - - Kosher salt
        • - - Fresh garlic, minced
        • - - Dried parsley (optional)

        Measure

        • 2 qt *Fresh butternut squash peeled, cubed ½”
        • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
        • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
        • ⅓ cup Olive Oil
        • 1¼ tsp Kosher salt
        • 2 Tbsp Fresh garlic, minced
        • 1 Tbsp Dried parsley (optional)

        50 Servings

          Weight

          • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
          • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
          • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
          • - - Olive Oil
          • - - Kosher salt
          • - - Fresh garlic, minced
          • - - Dried parsley (optional)

          Measure

          • 1 gal *Fresh butternut squash peeled, cubed ½”
          • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
          • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
          • ⅔ cup Olive Oil
          • 2½ tsp Kosher salt
          • 4 Tbsp Fresh garlic, minced
          • 2 Tbsp Dried parsley (optional)

          Ingredients
           

          25 Servings

            Weight

            • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
            • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
            • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
            • - - Olive Oil
            • - - Kosher salt
            • - - Fresh garlic, minced
            • - - Dried parsley (optional)

            Measure

            • 2 qt *Fresh butternut squash peeled, cubed ½”
            • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
            • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
            • ⅓ cup Olive Oil
            • 1¼ tsp Kosher salt
            • 2 Tbsp Fresh garlic, minced
            • 1 Tbsp Dried parsley (optional)

            50 Servings

              Weight

              • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
              • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
              • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
              • - - Olive Oil
              • - - Kosher salt
              • - - Fresh garlic, minced
              • - - Dried parsley (optional)

              Measure

              • 1 gal *Fresh butternut squash peeled, cubed ½”
              • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
              • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
              • ⅔ cup Olive Oil
              • 2½ tsp Kosher salt
              • 4 Tbsp Fresh garlic, minced
              • 2 Tbsp Dried parsley (optional)

              Quantity
               

              25 Servings

                Weight

                • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
                • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
                • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
                • - - Olive Oil
                • - - Kosher salt
                • - - Fresh garlic, minced
                • - - Dried parsley (optional)

                Measure

                • 2 qt *Fresh butternut squash peeled, cubed ½”
                • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
                • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
                • ⅓ cup Olive Oil
                • 1¼ tsp Kosher salt
                • 2 Tbsp Fresh garlic, minced
                • 1 Tbsp Dried parsley (optional)

                50 Servings

                  Weight

                  • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
                  • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
                  • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
                  • - - Olive Oil
                  • - - Kosher salt
                  • - - Fresh garlic, minced
                  • - - Dried parsley (optional)

                  Measure

                  • 1 gal *Fresh butternut squash peeled, cubed ½”
                  • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
                  • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                  • ⅔ cup Olive Oil
                  • 2½ tsp Kosher salt
                  • 4 Tbsp Fresh garlic, minced
                  • 2 Tbsp Dried parsley (optional)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
                    • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
                    • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
                    • - - Olive Oil
                    • - - Kosher salt
                    • - - Fresh garlic, minced
                    • - - Dried parsley (optional)

                    Measure

                    • 2 qt *Fresh butternut squash peeled, cubed ½”
                    • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
                    • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
                    • ⅓ cup Olive Oil
                    • 1¼ tsp Kosher salt
                    • 2 Tbsp Fresh garlic, minced
                    • 1 Tbsp Dried parsley (optional)

                    50 Servings

                      Weight

                      • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
                      • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
                      • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
                      • - - Olive Oil
                      • - - Kosher salt
                      • - - Fresh garlic, minced
                      • - - Dried parsley (optional)

                      Measure

                      • 1 gal *Fresh butternut squash peeled, cubed ½”
                      • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
                      • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                      • ⅔ cup Olive Oil
                      • 2½ tsp Kosher salt
                      • 4 Tbsp Fresh garlic, minced
                      • 2 Tbsp Dried parsley (optional)

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
                        • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
                        • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
                        • - - Olive Oil
                        • - - Kosher salt
                        • - - Fresh garlic, minced
                        • - - Dried parsley (optional)

                        Measure

                        • 2 qt *Fresh butternut squash peeled, cubed ½”
                        • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
                        • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
                        • ⅓ cup Olive Oil
                        • 1¼ tsp Kosher salt
                        • 2 Tbsp Fresh garlic, minced
                        • 1 Tbsp Dried parsley (optional)

                        50 Servings

                          Weight

                          • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
                          • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
                          • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
                          • - - Olive Oil
                          • - - Kosher salt
                          • - - Fresh garlic, minced
                          • - - Dried parsley (optional)

                          Measure

                          • 1 gal *Fresh butternut squash peeled, cubed ½”
                          • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
                          • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                          • ⅔ cup Olive Oil
                          • 2½ tsp Kosher salt
                          • 4 Tbsp Fresh garlic, minced
                          • 2 Tbsp Dried parsley (optional)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
                            • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
                            • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
                            • - - Olive Oil
                            • - - Kosher salt
                            • - - Fresh garlic, minced
                            • - - Dried parsley (optional)

                            Measure

                            • 2 qt *Fresh butternut squash peeled, cubed ½”
                            • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
                            • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
                            • ⅓ cup Olive Oil
                            • 1¼ tsp Kosher salt
                            • 2 Tbsp Fresh garlic, minced
                            • 1 Tbsp Dried parsley (optional)

                            50 Servings

                              Weight

                              • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
                              • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
                              • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
                              • - - Olive Oil
                              • - - Kosher salt
                              • - - Fresh garlic, minced
                              • - - Dried parsley (optional)

                              Measure

                              • 1 gal *Fresh butternut squash peeled, cubed ½”
                              • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
                              • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                              • ⅔ cup Olive Oil
                              • 2½ tsp Kosher salt
                              • 4 Tbsp Fresh garlic, minced
                              • 2 Tbsp Dried parsley (optional)

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
                                • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
                                • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
                                • - - Olive Oil
                                • - - Kosher salt
                                • - - Fresh garlic, minced
                                • - - Dried parsley (optional)

                                Measure

                                • 2 qt *Fresh butternut squash peeled, cubed ½”
                                • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
                                • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
                                • ⅓ cup Olive Oil
                                • 1¼ tsp Kosher salt
                                • 2 Tbsp Fresh garlic, minced
                                • 1 Tbsp Dried parsley (optional)

                                50 Servings

                                  Weight

                                  • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
                                  • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
                                  • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
                                  • - - Olive Oil
                                  • - - Kosher salt
                                  • - - Fresh garlic, minced
                                  • - - Dried parsley (optional)

                                  Measure

                                  • 1 gal *Fresh butternut squash peeled, cubed ½”
                                  • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
                                  • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                                  • ⅔ cup Olive Oil
                                  • 2½ tsp Kosher salt
                                  • 4 Tbsp Fresh garlic, minced
                                  • 2 Tbsp Dried parsley (optional)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
                                    • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
                                    • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
                                    • - - Olive Oil
                                    • - - Kosher salt
                                    • - - Fresh garlic, minced
                                    • - - Dried parsley (optional)

                                    Measure

                                    • 2 qt *Fresh butternut squash peeled, cubed ½”
                                    • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
                                    • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
                                    • ⅓ cup Olive Oil
                                    • 1¼ tsp Kosher salt
                                    • 2 Tbsp Fresh garlic, minced
                                    • 1 Tbsp Dried parsley (optional)

                                    50 Servings

                                      Weight

                                      • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
                                      • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
                                      • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
                                      • - - Olive Oil
                                      • - - Kosher salt
                                      • - - Fresh garlic, minced
                                      • - - Dried parsley (optional)

                                      Measure

                                      • 1 gal *Fresh butternut squash peeled, cubed ½”
                                      • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
                                      • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                                      • ⅔ cup Olive Oil
                                      • 2½ tsp Kosher salt
                                      • 4 Tbsp Fresh garlic, minced
                                      • 2 Tbsp Dried parsley (optional)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
                                        • 2 lb 14 oz *Fresh beets, peeled, cubed ½”
                                        • 2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
                                        • - - Olive Oil
                                        • - - Kosher salt
                                        • - - Fresh garlic, minced
                                        • - - Dried parsley (optional)

                                        Measure

                                        • 2 qt *Fresh butternut squash peeled, cubed ½”
                                        • 2 qt 2 cups *Fresh beets, peeled, cubed ½”
                                        • 2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
                                        • ⅓ cup Olive Oil
                                        • 1¼ tsp Kosher salt
                                        • 2 Tbsp Fresh garlic, minced
                                        • 1 Tbsp Dried parsley (optional)

                                        50 Servings

                                          Weight

                                          • 5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
                                          • 5 lb 12 oz *Fresh beets, peeled, cubed ½”
                                          • 5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
                                          • - - Olive Oil
                                          • - - Kosher salt
                                          • - - Fresh garlic, minced
                                          • - - Dried parsley (optional)

                                          Measure

                                          • 1 gal *Fresh butternut squash peeled, cubed ½”
                                          • 1 gal 1 qt *Fresh beets, peeled, cubed ½”
                                          • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                                          • ⅔ cup Olive Oil
                                          • 2½ tsp Kosher salt
                                          • 4 Tbsp Fresh garlic, minced
                                          • 2 Tbsp Dried parsley (optional)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven to bake:
                                            Conventional oven: 350 °F.
                                            Convection oven: 325 °F.
                                          • Toss butternut squash, beets, sweet potatoes, olive oil, salt, and garlic, in a large bowl. Line sheet pan (18” x 26” x 1”) with a layer of parchment paper. Spray lightly with pan release spray. Add vegetables to pan and spread evenly.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Bake:
                                            Conventional Oven: 350 °F for 25 minutes.
                                            Convection Oven: 350 °F for 20 minutes.
                                          • Transfer to steam table 1 gal 1 qt (7 lb 4 oz) (12” x 20” x 2½”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Heat to 140 °F for at least 15 seconds.
                                          • Garnish with parsley.
                                          • Critical Control Point: Hold for hot service at 140 °F.
                                          • Serve ¾ cup (portion with a 6 oz spoodle).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Local Harvest Bake USDA Recipe for Adults in CACFP
                                          Amount Per Serving 0 ¾ cup (6 oz spoodle)
                                          Calories 95 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 168mg7%
                                          Potassium 432mg12%
                                          Total Carbohydrate 16g5%
                                          Dietary Fiber 3g13%
                                          Total Sugars 7g8%
                                          Protein 2g4%
                                          Vitamin C 15mg18%
                                          Vitamin D 0IU0%
                                          Calcium 40mg4%
                                          Iron 1mg6%
                                          Vitamin A 553mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Butternut squash: 3 lb 7 oz
                                          Sweet potatoes: 3 lb 10 oz
                                          Beets: 3 lb 12 oz
                                          50 Servings:
                                          Butternut squash: 6 lb 14 oz
                                          Sweet potatoes: 7 lb 4 oz
                                          Beets: 7 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
                                          25 Servings:
                                          About 7 lb 4 oz
                                          About 1 gal 1 qt/1 steam table pan
                                          (12” x 20” x 2½”)
                                          50 Servings:
                                          About 14 lb 8 oz
                                          About 2 gal 2 qt/2 steam table pans
                                          (12” x 20” x 2½”)