Central Valley Harvest Bake USDA Recipe for Family Child Care

A succulent side dish that provides a striking contrast of flavors and textures.
CACFP CREDITING INFORMATION
½ cup provides ½ cup vegetable and ¼ oz equivalent grains.
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Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins

Ingredients
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit

Quantity
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit

Ingredients
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit

Quantity
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit
*See Marketing Guide

Ingredients
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit

Quantity
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit
*See Marketing Guide

Ingredients
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit

Quantity
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit
*See Marketing Guide

Ingredients
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit

Quantity
 

  • 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
  • 2 tsp Extra virgin olive oil
  • ⅓ cup Fresh red onions, peeled, diced
  • 2¼ tsp Fresh jalapeno pepper, seeded, diced
  • ¼ cup Fresh red bell pepper, seeded, diced
  • 1 Tbsp Red quinoa, dry
  • ¼ cup Canned low-sodium black beans, drained, rinsed
  • 3½ tsp Fresh oregano, chopped
  • 2½ Tbsp Sweetened applesauce
  • ¼ tsp Kosher salt
  • 2 Tbsp Fresh lime juice (optional)
  • ¾ cup Low-fat granola, no fruit
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • In a large bowl, toss squash in 1 tsp olive oil. Spread onto a large baking sheet sprayed with nonstick cooking spray. Roast in oven at 350 °F for 30 minutes or until tender and lightly brown around the edges. Remove and keep warm.
  • In a small bowl, toss onions, jalapeno peppers, and red peppers with remaining olive oil. Spread vegetables evenly onto a baking sheet sprayed with a nonstick cooking spray and roast in oven at 350 °F for 15 minutes or until tender and lightly brown around the edges. Check the vegetables often, they will brown very quickly. Remove and keep warm.
  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ½ cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa and water
  • In a large bowl, combine squash, black beans, quinoa, and oregano.
  • Mix in applesauce, salt, and optional fresh lime juice.
  • Add onions, jalapeno peppers, and red peppers. Mix well.
  • Pour mixture into an 8” x 8” nonstick baking pan. Press gently to pack. Sprinkle granola evenly over the top of mixture. Bake for 30 minutes at 350 °F. Granola should be lightly browned.
    Serve hot.

Nutrition INFORMATION

Nutrition Facts
Central Valley Harvest Bake USDA Recipe for Family Child Care
Amount Per Serving 0 ½ cup
Calories 97 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 115mg5%
Total Carbohydrates 20g7%
Dietary Fiber 4g17%
Protein 2g4%
Vitamin A 8912IU178%
Vitamin C 19mg23%
Calcium 44mg4%
Iron 1mg6%
*
*Marketing Guide
Yield / Volume