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
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/adult/Local_Harvest_Bake_25_Servings_adult.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

                                          Local Harvest Bake USDA Recipe for Adults in CACFP
                                          Amount Per Serving
                                           
                                          0 ¾ cup (6 oz spoodle)
                                          Calories
                                          95
                                          Total Fat
                                           
                                          3
                                          g
                                          5
                                          %
                                          Saturated Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          168
                                          mg
                                          7
                                          %
                                          Total Carbohydrate
                                           
                                          16
                                          g
                                          5
                                          %
                                          Dietary Fiber
                                           
                                          3
                                          g
                                          13
                                          %
                                          Total Sugars
                                           
                                          7
                                          g
                                          8
                                          %
                                          Protein
                                           
                                          2
                                          g
                                          4
                                          %
                                          Vitamin A
                                           
                                          553
                                          mcg
                                          Vitamin C
                                           
                                          15
                                          mg
                                          18
                                          %
                                          Vitamin D
                                           
                                          0
                                          IU
                                          0
                                          %
                                          Calcium
                                           
                                          40
                                          mg
                                          4
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          432
                                          mg
                                          12
                                          %
                                          N/A=data not available
                                          *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”)