Local Harvest Bake USDA Recipe for Adults in CACFP
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 Information¾ cup (6 oz spoodle) provides ¾ cup vegetable (½ cup red/orange, ¼ cup other vegetable).
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 Carbohydrates 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”)