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).
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  • 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 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


*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”)