Butternut Squash Surprise USDA Recipe for Adults in CACFP

Butternut Squash Surprise, a comforting and creamy combination of fresh butternut squash, eggs, fat-free half and half, and spices is a fall seasonal favorite.
CACFP Adult Portion Crediting Information
One piece (2" x 3¾") provides ½ cup vegetable (½ cup red/orange vegetable).
The Dietary Guidelines identifies grain-based desserts as sources of added sugars and saturated fats. To better align the CACFP meal pattern with the Dietary Guidelines, grain-based desserts cannot count toward the grains requirement at any meal or snack under the updated CACFP meal pattern regulations (7 CFR 226.20 (a)(4)(iii)).
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Ingredients
 

25 Servings

    Weight

    • 10 oz Whole-wheat flour
    • 1 lb 4 oz Oats, rolled, dry
    • 1 lb 8 oz Brown sugar
    • - - Ground cinnamon
    • - - Ground nutmeg
    • - - Salt
    • 12½ oz Margarine, trans fat-free
    • - - Canola oil
    • 5 lb 12 oz *Fresh butternut squash, peeled, diced
    • - - Fat-free half and half
    • - - Ground allspice
    • - - Vanilla extract
    • 8 oz Frozen eggs, thawed

    Measure

    • 3¼ cups Whole-wheat flour
    • 1 qt 2 cups Oats, rolled, dry
    • 1 qt Brown sugar
    • ¼ cup Ground cinnamon
    • ⅓ cup Ground nutmeg
    • ½ tsp Salt
    • 1½ cups Margarine, trans fat-free
    • ¼ cup Canola oil
    • 1 gal *Fresh butternut squash, peeled, diced
    • 2 cups Fat-free half and half
    • 2 tsp Ground allspice
    • 2 tsp Vanilla extract
    • ⅔ cup Frozen eggs, thawed

    50 Servings

      Weight

      • 1 lb 4 oz Whole-wheat flour
      • 2 lb 8 oz Oats, rolled, dry
      • 3 lb Brown sugar
      • - - Ground cinnamon
      • - - Ground nutmeg
      • - - Salt
      • 1 lb 9 oz Margarine, trans fat-free
      • - - Canola oil
      • 11 lb 8 oz *Fresh butternut squash, peeled, diced
      • - - Fat-free half and half
      • - - Ground allspice
      • - - Vanilla extract
      • 1 lb Frozen eggs, thawed

      Measure

      • 1 qt 2½ cups Whole-wheat flour
      • 3 qt Oats, rolled, dry
      • 2 qt Brown sugar
      • ½ cup Ground cinnamon
      • ⅔ cup Ground nutmeg
      • 1 tsp Salt
      • 3 cups Margarine, trans fat-free
      • ½ cup Canola oil
      • 2 gal *Fresh butternut squash,peeled, diced
      • 1 qt Fat-free half and half
      • 1 Tbsp 1 tsp Ground allspice
      • 1 Tbsp 1 tsp Vanilla extract
      • 1⅓ cups Frozen eggs, thawed

      Quantity
       

      25 Servings

        Weight

        • 10 oz Whole-wheat flour
        • 1 lb 4 oz Oats, rolled, dry
        • 1 lb 8 oz Brown sugar
        • - - Ground cinnamon
        • - - Ground nutmeg
        • - - Salt
        • 12½ oz Margarine, trans fat-free
        • - - Canola oil
        • 5 lb 12 oz *Fresh butternut squash, peeled, diced
        • - - Fat-free half and half
        • - - Ground allspice
        • - - Vanilla extract
        • 8 oz Frozen eggs, thawed

        Measure

        • 3¼ cups Whole-wheat flour
        • 1 qt 2 cups Oats, rolled, dry
        • 1 qt Brown sugar
        • ¼ cup Ground cinnamon
        • ⅓ cup Ground nutmeg
        • ½ tsp Salt
        • 1½ cups Margarine, trans fat-free
        • ¼ cup Canola oil
        • 1 gal *Fresh butternut squash, peeled, diced
        • 2 cups Fat-free half and half
        • 2 tsp Ground allspice
        • 2 tsp Vanilla extract
        • ⅔ cup Frozen eggs, thawed

        50 Servings

          Weight

          • 1 lb 4 oz Whole-wheat flour
          • 2 lb 8 oz Oats, rolled, dry
          • 3 lb Brown sugar
          • - - Ground cinnamon
          • - - Ground nutmeg
          • - - Salt
          • 1 lb 9 oz Margarine, trans fat-free
          • - - Canola oil
          • 11 lb 8 oz *Fresh butternut squash, peeled, diced
          • - - Fat-free half and half
          • - - Ground allspice
          • - - Vanilla extract
          • 1 lb Frozen eggs, thawed

          Measure

          • 1 qt 2½ cups Whole-wheat flour
          • 3 qt Oats, rolled, dry
          • 2 qt Brown sugar
          • ½ cup Ground cinnamon
          • ⅔ cup Ground nutmeg
          • 1 tsp Salt
          • 3 cups Margarine, trans fat-free
          • ½ cup Canola oil
          • 2 gal *Fresh butternut squash,peeled, diced
          • 1 qt Fat-free half and half
          • 1 Tbsp 1 tsp Ground allspice
          • 1 Tbsp 1 tsp Vanilla extract
          • 1⅓ cups Frozen eggs, thawed

          Ingredients
           

          25 Servings

            Weight

            • 10 oz Whole-wheat flour
            • 1 lb 4 oz Oats, rolled, dry
            • 1 lb 8 oz Brown sugar
            • - - Ground cinnamon
            • - - Ground nutmeg
            • - - Salt
            • 12½ oz Margarine, trans fat-free
            • - - Canola oil
            • 5 lb 12 oz *Fresh butternut squash, peeled, diced
            • - - Fat-free half and half
            • - - Ground allspice
            • - - Vanilla extract
            • 8 oz Frozen eggs, thawed

            Measure

            • 3¼ cups Whole-wheat flour
            • 1 qt 2 cups Oats, rolled, dry
            • 1 qt Brown sugar
            • ¼ cup Ground cinnamon
            • ⅓ cup Ground nutmeg
            • ½ tsp Salt
            • 1½ cups Margarine, trans fat-free
            • ¼ cup Canola oil
            • 1 gal *Fresh butternut squash, peeled, diced
            • 2 cups Fat-free half and half
            • 2 tsp Ground allspice
            • 2 tsp Vanilla extract
            • ⅔ cup Frozen eggs, thawed

            50 Servings

              Weight

              • 1 lb 4 oz Whole-wheat flour
              • 2 lb 8 oz Oats, rolled, dry
              • 3 lb Brown sugar
              • - - Ground cinnamon
              • - - Ground nutmeg
              • - - Salt
              • 1 lb 9 oz Margarine, trans fat-free
              • - - Canola oil
              • 11 lb 8 oz *Fresh butternut squash, peeled, diced
              • - - Fat-free half and half
              • - - Ground allspice
              • - - Vanilla extract
              • 1 lb Frozen eggs, thawed

              Measure

              • 1 qt 2½ cups Whole-wheat flour
              • 3 qt Oats, rolled, dry
              • 2 qt Brown sugar
              • ½ cup Ground cinnamon
              • ⅔ cup Ground nutmeg
              • 1 tsp Salt
              • 3 cups Margarine, trans fat-free
              • ½ cup Canola oil
              • 2 gal *Fresh butternut squash,peeled, diced
              • 1 qt Fat-free half and half
              • 1 Tbsp 1 tsp Ground allspice
              • 1 Tbsp 1 tsp Vanilla extract
              • 1⅓ cups Frozen eggs, thawed

              Quantity
               

              25 Servings

                Weight

                • 10 oz Whole-wheat flour
                • 1 lb 4 oz Oats, rolled, dry
                • 1 lb 8 oz Brown sugar
                • - - Ground cinnamon
                • - - Ground nutmeg
                • - - Salt
                • 12½ oz Margarine, trans fat-free
                • - - Canola oil
                • 5 lb 12 oz *Fresh butternut squash, peeled, diced
                • - - Fat-free half and half
                • - - Ground allspice
                • - - Vanilla extract
                • 8 oz Frozen eggs, thawed

                Measure

                • 3¼ cups Whole-wheat flour
                • 1 qt 2 cups Oats, rolled, dry
                • 1 qt Brown sugar
                • ¼ cup Ground cinnamon
                • ⅓ cup Ground nutmeg
                • ½ tsp Salt
                • 1½ cups Margarine, trans fat-free
                • ¼ cup Canola oil
                • 1 gal *Fresh butternut squash, peeled, diced
                • 2 cups Fat-free half and half
                • 2 tsp Ground allspice
                • 2 tsp Vanilla extract
                • ⅔ cup Frozen eggs, thawed

                50 Servings

                  Weight

                  • 1 lb 4 oz Whole-wheat flour
                  • 2 lb 8 oz Oats, rolled, dry
                  • 3 lb Brown sugar
                  • - - Ground cinnamon
                  • - - Ground nutmeg
                  • - - Salt
                  • 1 lb 9 oz Margarine, trans fat-free
                  • - - Canola oil
                  • 11 lb 8 oz *Fresh butternut squash, peeled, diced
                  • - - Fat-free half and half
                  • - - Ground allspice
                  • - - Vanilla extract
                  • 1 lb Frozen eggs, thawed

                  Measure

                  • 1 qt 2½ cups Whole-wheat flour
                  • 3 qt Oats, rolled, dry
                  • 2 qt Brown sugar
                  • ½ cup Ground cinnamon
                  • ⅔ cup Ground nutmeg
                  • 1 tsp Salt
                  • 3 cups Margarine, trans fat-free
                  • ½ cup Canola oil
                  • 2 gal *Fresh butternut squash,peeled, diced
                  • 1 qt Fat-free half and half
                  • 1 Tbsp 1 tsp Ground allspice
                  • 1 Tbsp 1 tsp Vanilla extract
                  • 1⅓ cups Frozen eggs, thawed
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 10 oz Whole-wheat flour
                    • 1 lb 4 oz Oats, rolled, dry
                    • 1 lb 8 oz Brown sugar
                    • - - Ground cinnamon
                    • - - Ground nutmeg
                    • - - Salt
                    • 12½ oz Margarine, trans fat-free
                    • - - Canola oil
                    • 5 lb 12 oz *Fresh butternut squash, peeled, diced
                    • - - Fat-free half and half
                    • - - Ground allspice
                    • - - Vanilla extract
                    • 8 oz Frozen eggs, thawed

                    Measure

                    • 3¼ cups Whole-wheat flour
                    • 1 qt 2 cups Oats, rolled, dry
                    • 1 qt Brown sugar
                    • ¼ cup Ground cinnamon
                    • ⅓ cup Ground nutmeg
                    • ½ tsp Salt
                    • 1½ cups Margarine, trans fat-free
                    • ¼ cup Canola oil
                    • 1 gal *Fresh butternut squash, peeled, diced
                    • 2 cups Fat-free half and half
                    • 2 tsp Ground allspice
                    • 2 tsp Vanilla extract
                    • ⅔ cup Frozen eggs, thawed

                    50 Servings

                      Weight

                      • 1 lb 4 oz Whole-wheat flour
                      • 2 lb 8 oz Oats, rolled, dry
                      • 3 lb Brown sugar
                      • - - Ground cinnamon
                      • - - Ground nutmeg
                      • - - Salt
                      • 1 lb 9 oz Margarine, trans fat-free
                      • - - Canola oil
                      • 11 lb 8 oz *Fresh butternut squash, peeled, diced
                      • - - Fat-free half and half
                      • - - Ground allspice
                      • - - Vanilla extract
                      • 1 lb Frozen eggs, thawed

                      Measure

                      • 1 qt 2½ cups Whole-wheat flour
                      • 3 qt Oats, rolled, dry
                      • 2 qt Brown sugar
                      • ½ cup Ground cinnamon
                      • ⅔ cup Ground nutmeg
                      • 1 tsp Salt
                      • 3 cups Margarine, trans fat-free
                      • ½ cup Canola oil
                      • 2 gal *Fresh butternut squash,peeled, diced
                      • 1 qt Fat-free half and half
                      • 1 Tbsp 1 tsp Ground allspice
                      • 1 Tbsp 1 tsp Vanilla extract
                      • 1⅓ cups Frozen eggs, thawed

                      Quantity
                       

                      25 Servings

                        Weight

                        • 10 oz Whole-wheat flour
                        • 1 lb 4 oz Oats, rolled, dry
                        • 1 lb 8 oz Brown sugar
                        • - - Ground cinnamon
                        • - - Ground nutmeg
                        • - - Salt
                        • 12½ oz Margarine, trans fat-free
                        • - - Canola oil
                        • 5 lb 12 oz *Fresh butternut squash, peeled, diced
                        • - - Fat-free half and half
                        • - - Ground allspice
                        • - - Vanilla extract
                        • 8 oz Frozen eggs, thawed

                        Measure

                        • 3¼ cups Whole-wheat flour
                        • 1 qt 2 cups Oats, rolled, dry
                        • 1 qt Brown sugar
                        • ¼ cup Ground cinnamon
                        • ⅓ cup Ground nutmeg
                        • ½ tsp Salt
                        • 1½ cups Margarine, trans fat-free
                        • ¼ cup Canola oil
                        • 1 gal *Fresh butternut squash, peeled, diced
                        • 2 cups Fat-free half and half
                        • 2 tsp Ground allspice
                        • 2 tsp Vanilla extract
                        • ⅔ cup Frozen eggs, thawed

                        50 Servings

                          Weight

                          • 1 lb 4 oz Whole-wheat flour
                          • 2 lb 8 oz Oats, rolled, dry
                          • 3 lb Brown sugar
                          • - - Ground cinnamon
                          • - - Ground nutmeg
                          • - - Salt
                          • 1 lb 9 oz Margarine, trans fat-free
                          • - - Canola oil
                          • 11 lb 8 oz *Fresh butternut squash, peeled, diced
                          • - - Fat-free half and half
                          • - - Ground allspice
                          • - - Vanilla extract
                          • 1 lb Frozen eggs, thawed

                          Measure

                          • 1 qt 2½ cups Whole-wheat flour
                          • 3 qt Oats, rolled, dry
                          • 2 qt Brown sugar
                          • ½ cup Ground cinnamon
                          • ⅔ cup Ground nutmeg
                          • 1 tsp Salt
                          • 3 cups Margarine, trans fat-free
                          • ½ cup Canola oil
                          • 2 gal *Fresh butternut squash,peeled, diced
                          • 1 qt Fat-free half and half
                          • 1 Tbsp 1 tsp Ground allspice
                          • 1 Tbsp 1 tsp Vanilla extract
                          • 1⅓ cups Frozen eggs, thawed
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 10 oz Whole-wheat flour
                            • 1 lb 4 oz Oats, rolled, dry
                            • 1 lb 8 oz Brown sugar
                            • - - Ground cinnamon
                            • - - Ground nutmeg
                            • - - Salt
                            • 12½ oz Margarine, trans fat-free
                            • - - Canola oil
                            • 5 lb 12 oz *Fresh butternut squash, peeled, diced
                            • - - Fat-free half and half
                            • - - Ground allspice
                            • - - Vanilla extract
                            • 8 oz Frozen eggs, thawed

                            Measure

                            • 3¼ cups Whole-wheat flour
                            • 1 qt 2 cups Oats, rolled, dry
                            • 1 qt Brown sugar
                            • ¼ cup Ground cinnamon
                            • ⅓ cup Ground nutmeg
                            • ½ tsp Salt
                            • 1½ cups Margarine, trans fat-free
                            • ¼ cup Canola oil
                            • 1 gal *Fresh butternut squash, peeled, diced
                            • 2 cups Fat-free half and half
                            • 2 tsp Ground allspice
                            • 2 tsp Vanilla extract
                            • ⅔ cup Frozen eggs, thawed

                            50 Servings

                              Weight

                              • 1 lb 4 oz Whole-wheat flour
                              • 2 lb 8 oz Oats, rolled, dry
                              • 3 lb Brown sugar
                              • - - Ground cinnamon
                              • - - Ground nutmeg
                              • - - Salt
                              • 1 lb 9 oz Margarine, trans fat-free
                              • - - Canola oil
                              • 11 lb 8 oz *Fresh butternut squash, peeled, diced
                              • - - Fat-free half and half
                              • - - Ground allspice
                              • - - Vanilla extract
                              • 1 lb Frozen eggs, thawed

                              Measure

                              • 1 qt 2½ cups Whole-wheat flour
                              • 3 qt Oats, rolled, dry
                              • 2 qt Brown sugar
                              • ½ cup Ground cinnamon
                              • ⅔ cup Ground nutmeg
                              • 1 tsp Salt
                              • 3 cups Margarine, trans fat-free
                              • ½ cup Canola oil
                              • 2 gal *Fresh butternut squash,peeled, diced
                              • 1 qt Fat-free half and half
                              • 1 Tbsp 1 tsp Ground allspice
                              • 1 Tbsp 1 tsp Vanilla extract
                              • 1⅓ cups Frozen eggs, thawed

                              Quantity
                               

                              25 Servings

                                Weight

                                • 10 oz Whole-wheat flour
                                • 1 lb 4 oz Oats, rolled, dry
                                • 1 lb 8 oz Brown sugar
                                • - - Ground cinnamon
                                • - - Ground nutmeg
                                • - - Salt
                                • 12½ oz Margarine, trans fat-free
                                • - - Canola oil
                                • 5 lb 12 oz *Fresh butternut squash, peeled, diced
                                • - - Fat-free half and half
                                • - - Ground allspice
                                • - - Vanilla extract
                                • 8 oz Frozen eggs, thawed

                                Measure

                                • 3¼ cups Whole-wheat flour
                                • 1 qt 2 cups Oats, rolled, dry
                                • 1 qt Brown sugar
                                • ¼ cup Ground cinnamon
                                • ⅓ cup Ground nutmeg
                                • ½ tsp Salt
                                • 1½ cups Margarine, trans fat-free
                                • ¼ cup Canola oil
                                • 1 gal *Fresh butternut squash, peeled, diced
                                • 2 cups Fat-free half and half
                                • 2 tsp Ground allspice
                                • 2 tsp Vanilla extract
                                • ⅔ cup Frozen eggs, thawed

                                50 Servings

                                  Weight

                                  • 1 lb 4 oz Whole-wheat flour
                                  • 2 lb 8 oz Oats, rolled, dry
                                  • 3 lb Brown sugar
                                  • - - Ground cinnamon
                                  • - - Ground nutmeg
                                  • - - Salt
                                  • 1 lb 9 oz Margarine, trans fat-free
                                  • - - Canola oil
                                  • 11 lb 8 oz *Fresh butternut squash, peeled, diced
                                  • - - Fat-free half and half
                                  • - - Ground allspice
                                  • - - Vanilla extract
                                  • 1 lb Frozen eggs, thawed

                                  Measure

                                  • 1 qt 2½ cups Whole-wheat flour
                                  • 3 qt Oats, rolled, dry
                                  • 2 qt Brown sugar
                                  • ½ cup Ground cinnamon
                                  • ⅔ cup Ground nutmeg
                                  • 1 tsp Salt
                                  • 3 cups Margarine, trans fat-free
                                  • ½ cup Canola oil
                                  • 2 gal *Fresh butternut squash,peeled, diced
                                  • 1 qt Fat-free half and half
                                  • 1 Tbsp 1 tsp Ground allspice
                                  • 1 Tbsp 1 tsp Vanilla extract
                                  • 1⅓ cups Frozen eggs, thawed
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 10 oz Whole-wheat flour
                                    • 1 lb 4 oz Oats, rolled, dry
                                    • 1 lb 8 oz Brown sugar
                                    • - - Ground cinnamon
                                    • - - Ground nutmeg
                                    • - - Salt
                                    • 12½ oz Margarine, trans fat-free
                                    • - - Canola oil
                                    • 5 lb 12 oz *Fresh butternut squash, peeled, diced
                                    • - - Fat-free half and half
                                    • - - Ground allspice
                                    • - - Vanilla extract
                                    • 8 oz Frozen eggs, thawed

                                    Measure

                                    • 3¼ cups Whole-wheat flour
                                    • 1 qt 2 cups Oats, rolled, dry
                                    • 1 qt Brown sugar
                                    • ¼ cup Ground cinnamon
                                    • ⅓ cup Ground nutmeg
                                    • ½ tsp Salt
                                    • 1½ cups Margarine, trans fat-free
                                    • ¼ cup Canola oil
                                    • 1 gal *Fresh butternut squash, peeled, diced
                                    • 2 cups Fat-free half and half
                                    • 2 tsp Ground allspice
                                    • 2 tsp Vanilla extract
                                    • ⅔ cup Frozen eggs, thawed

                                    50 Servings

                                      Weight

                                      • 1 lb 4 oz Whole-wheat flour
                                      • 2 lb 8 oz Oats, rolled, dry
                                      • 3 lb Brown sugar
                                      • - - Ground cinnamon
                                      • - - Ground nutmeg
                                      • - - Salt
                                      • 1 lb 9 oz Margarine, trans fat-free
                                      • - - Canola oil
                                      • 11 lb 8 oz *Fresh butternut squash, peeled, diced
                                      • - - Fat-free half and half
                                      • - - Ground allspice
                                      • - - Vanilla extract
                                      • 1 lb Frozen eggs, thawed

                                      Measure

                                      • 1 qt 2½ cups Whole-wheat flour
                                      • 3 qt Oats, rolled, dry
                                      • 2 qt Brown sugar
                                      • ½ cup Ground cinnamon
                                      • ⅔ cup Ground nutmeg
                                      • 1 tsp Salt
                                      • 3 cups Margarine, trans fat-free
                                      • ½ cup Canola oil
                                      • 2 gal *Fresh butternut squash,peeled, diced
                                      • 1 qt Fat-free half and half
                                      • 1 Tbsp 1 tsp Ground allspice
                                      • 1 Tbsp 1 tsp Vanilla extract
                                      • 1⅓ cups Frozen eggs, thawed

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 10 oz Whole-wheat flour
                                        • 1 lb 4 oz Oats, rolled, dry
                                        • 1 lb 8 oz Brown sugar
                                        • - - Ground cinnamon
                                        • - - Ground nutmeg
                                        • - - Salt
                                        • 12½ oz Margarine, trans fat-free
                                        • - - Canola oil
                                        • 5 lb 12 oz *Fresh butternut squash, peeled, diced
                                        • - - Fat-free half and half
                                        • - - Ground allspice
                                        • - - Vanilla extract
                                        • 8 oz Frozen eggs, thawed

                                        Measure

                                        • 3¼ cups Whole-wheat flour
                                        • 1 qt 2 cups Oats, rolled, dry
                                        • 1 qt Brown sugar
                                        • ¼ cup Ground cinnamon
                                        • ⅓ cup Ground nutmeg
                                        • ½ tsp Salt
                                        • 1½ cups Margarine, trans fat-free
                                        • ¼ cup Canola oil
                                        • 1 gal *Fresh butternut squash, peeled, diced
                                        • 2 cups Fat-free half and half
                                        • 2 tsp Ground allspice
                                        • 2 tsp Vanilla extract
                                        • ⅔ cup Frozen eggs, thawed

                                        50 Servings

                                          Weight

                                          • 1 lb 4 oz Whole-wheat flour
                                          • 2 lb 8 oz Oats, rolled, dry
                                          • 3 lb Brown sugar
                                          • - - Ground cinnamon
                                          • - - Ground nutmeg
                                          • - - Salt
                                          • 1 lb 9 oz Margarine, trans fat-free
                                          • - - Canola oil
                                          • 11 lb 8 oz *Fresh butternut squash, peeled, diced
                                          • - - Fat-free half and half
                                          • - - Ground allspice
                                          • - - Vanilla extract
                                          • 1 lb Frozen eggs, thawed

                                          Measure

                                          • 1 qt 2½ cups Whole-wheat flour
                                          • 3 qt Oats, rolled, dry
                                          • 2 qt Brown sugar
                                          • ½ cup Ground cinnamon
                                          • ⅔ cup Ground nutmeg
                                          • 1 tsp Salt
                                          • 3 cups Margarine, trans fat-free
                                          • ½ cup Canola oil
                                          • 2 gal *Fresh butternut squash,peeled, diced
                                          • 1 qt Fat-free half and half
                                          • 1 Tbsp 1 tsp Ground allspice
                                          • 1 Tbsp 1 tsp Vanilla extract
                                          • 1⅓ cups Frozen eggs, thawed
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Topping: Combine flour, oats, 2 cups sugar, 1 Tbsp cinnamon, 2 Tbsp nutmeg, and ¼ tsp salt in a large bowl. Stir well.
                                            Set remaining sugar, cinnamon, nutmeg and salt aside for step 3.
                                          • Add 1 cup (about 8 oz) margarine and ¼ cup of oil (2 oz). 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 5.
                                            For 25 servings, 3 qt (3½ lb).
                                            For 50 servings, 1 gal 2 qt (7 lb).
                                          • Squash mixture: Combine remaining sugar, cinnamon, nutmeg, salt, and margarine. Add squash, half and half, allspice, vanilla extract, and eggs to dry mixture in a large bowl. Stir well
                                          • Pour 1 gal (about 8 lb) squash mixture into a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Sprinkle 3 qt (about 3½ lb) topping over each pan.
                                          • Bake until golden brown:
                                            Conventional oven: 375 °F for 35-40 minutes.
                                            Convection oven: 350 °F for 30-35 minutes.
                                          • Critical Control Point: Heat to 140 °F for at least 15 seconds.
                                          • Allow to rest 30 minutes before serving.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion:
                                            Cut each pan 5 x 5 (25 pieces per pan).
                                          • Serve 1 piece (2” x 3¾” square).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Butternut Squash Surprise USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 piece (2” x 3¾”square)
                                          Calories 371 Calories from Fat 108
                                          % Daily Value*
                                          Total Fat 12g18%
                                          Saturated Fat 3g19%
                                          Cholesterol 35mg12%
                                          Sodium 168mg7%
                                          Potassium 390mg11%
                                          Total Carbohydrates 62g21%
                                          Dietary Fiber 7g29%
                                          Total Sugars 30g33%
                                          Protein 8g16%
                                          Vitamin C 14mg17%
                                          Vitamin D 68IU453%
                                          Calcium 104mg10%
                                          Iron 2mg11%
                                          Vitamin A 512mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:

                                          Butternut squash: 6 lb 13½ oz

                                          50 Servings:

                                          Butternut squash: 13 lb 11 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 10 lb 3 oz

                                          1 steam table pan (12” x 20” x 2½")

                                          50 Servings:

                                          About 20 lb 6 oz

                                          2 steam table pans (12” x 20” x 2½”)