Harvest Delight USDA Recipe for Schools

Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish.
NSLP/SBP CREDITING INFORMATION
½ cup (4 fl oz spoodle or No. 8 scoop) provides ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ⅛ cup fruit.
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Ingredients
 

50 Servings

    Weight

    • 3 lb *Fresh carrots, ¼" slices
    • 3 lb *Fresh sweet potatoes, peeled, cube 1"
    • 3 lb *Fresh butternut squash, peeled, cubed ½"
    • 1 lb *Fresh red onions, diced
    • - - Extra virgin olive oil
    • - - Sea salt
    • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
    • - - Fresh thyme, finely chopped
    • - - Fresh oregano, finely chopped
    • - - Fresh sage, finely chopped
    • - - Fresh rosemary, finely chopped
    • - - Minced garlic
    • - - Maple syrup
    • 11 oz *Fresh spinach, coarsely chopped
    • 2 oz Dried cranberries, finely chopped

    Measure

    • 2 qt 2 cups *Fresh carrots, ¼" slices
    • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
    • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
    • 3 cups 2 Tbsp *Fresh red onions, diced
    • ⅔ cup Extra virgin olive oil
    • 2 tsp Sea salt
    • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
    • 3 Tbsp Fresh thyme, finely chopped
    • 3 Tbsp Fresh oregano, finely chopped
    • 3 Tbsp Fresh sage, finely chopped
    • 2 Tbsp Fresh rosemary, finely chopped
    • 2 Tbsp 1 tsp Minced garlic
    • ¼ cup 1 Tbsp Maple syrup
    • 1 qt 2 cups *Fresh spinach, coarsely chopped
    • ⅓ cup Dried cranberries, finely chopped

    100 Servings

      Weight

      • 6 lb *Fresh carrots, ¼" slices
      • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
      • 6 lb *Fresh butternut squash, peeled, cubed ½"
      • 2 lb Fresh red onions, diced
      • - - Extra virgin olive oil
      • - - Sea salt
      • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
      • - - Fresh thyme, finely chopped
      • - - Fresh oregano, finely chopped
      • - - Fresh sage, finely chopped
      • - - Fresh rosemary, finely chopped
      • - - Minced garlic
      • - - Maple syrup
      • 1 lb 6 oz *Fresh spinach, coarsely chopped
      • 4 oz Dried cranberries, finely chopped

      Measure

      • 1 gal 1 qt *Fresh carrots, ¼" slices
      • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
      • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
      • 1 qt 2¼ cups *Fresh red onions, diced
      • 1⅓ cups Extra virgin olive oil
      • 1 Tbsp 1 tsp Sea salt
      • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
      • ¼ cup 2 Tbsp Fresh thyme, finely chopped
      • ¼ cup 2 Tbsp Fresh oregano, finely chopped
      • ¼ cup 2 Tbsp Fresh sage, finely chopped
      • ¼ cup Fresh rosemary, finely chopped
      • ¼ cup 2 tsp Minced garlic
      • ½ cup 2 Tbsp Maple syrup
      • 3 qt *Fresh spinach, coarsely chopped
      • ⅔ cup Dried cranberries, finely chopped

      Quantity
       

      50 Servings

        Weight

        • 3 lb *Fresh carrots, ¼" slices
        • 3 lb *Fresh sweet potatoes, peeled, cube 1"
        • 3 lb *Fresh butternut squash, peeled, cubed ½"
        • 1 lb *Fresh red onions, diced
        • - - Extra virgin olive oil
        • - - Sea salt
        • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
        • - - Fresh thyme, finely chopped
        • - - Fresh oregano, finely chopped
        • - - Fresh sage, finely chopped
        • - - Fresh rosemary, finely chopped
        • - - Minced garlic
        • - - Maple syrup
        • 11 oz *Fresh spinach, coarsely chopped
        • 2 oz Dried cranberries, finely chopped

        Measure

        • 2 qt 2 cups *Fresh carrots, ¼" slices
        • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
        • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
        • 3 cups 2 Tbsp *Fresh red onions, diced
        • ⅔ cup Extra virgin olive oil
        • 2 tsp Sea salt
        • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
        • 3 Tbsp Fresh thyme, finely chopped
        • 3 Tbsp Fresh oregano, finely chopped
        • 3 Tbsp Fresh sage, finely chopped
        • 2 Tbsp Fresh rosemary, finely chopped
        • 2 Tbsp 1 tsp Minced garlic
        • ¼ cup 1 Tbsp Maple syrup
        • 1 qt 2 cups *Fresh spinach, coarsely chopped
        • ⅓ cup Dried cranberries, finely chopped

        100 Servings

          Weight

          • 6 lb *Fresh carrots, ¼" slices
          • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
          • 6 lb *Fresh butternut squash, peeled, cubed ½"
          • 2 lb Fresh red onions, diced
          • - - Extra virgin olive oil
          • - - Sea salt
          • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
          • - - Fresh thyme, finely chopped
          • - - Fresh oregano, finely chopped
          • - - Fresh sage, finely chopped
          • - - Fresh rosemary, finely chopped
          • - - Minced garlic
          • - - Maple syrup
          • 1 lb 6 oz *Fresh spinach, coarsely chopped
          • 4 oz Dried cranberries, finely chopped

          Measure

          • 1 gal 1 qt *Fresh carrots, ¼" slices
          • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
          • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
          • 1 qt 2¼ cups *Fresh red onions, diced
          • 1⅓ cups Extra virgin olive oil
          • 1 Tbsp 1 tsp Sea salt
          • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
          • ¼ cup 2 Tbsp Fresh thyme, finely chopped
          • ¼ cup 2 Tbsp Fresh oregano, finely chopped
          • ¼ cup 2 Tbsp Fresh sage, finely chopped
          • ¼ cup Fresh rosemary, finely chopped
          • ¼ cup 2 tsp Minced garlic
          • ½ cup 2 Tbsp Maple syrup
          • 3 qt *Fresh spinach, coarsely chopped
          • ⅔ cup Dried cranberries, finely chopped

          Ingredients
           

          50 Servings

            Weight

            • 3 lb *Fresh carrots, ¼" slices
            • 3 lb *Fresh sweet potatoes, peeled, cube 1"
            • 3 lb *Fresh butternut squash, peeled, cubed ½"
            • 1 lb *Fresh red onions, diced
            • - - Extra virgin olive oil
            • - - Sea salt
            • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
            • - - Fresh thyme, finely chopped
            • - - Fresh oregano, finely chopped
            • - - Fresh sage, finely chopped
            • - - Fresh rosemary, finely chopped
            • - - Minced garlic
            • - - Maple syrup
            • 11 oz *Fresh spinach, coarsely chopped
            • 2 oz Dried cranberries, finely chopped

            Measure

            • 2 qt 2 cups *Fresh carrots, ¼" slices
            • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
            • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
            • 3 cups 2 Tbsp *Fresh red onions, diced
            • ⅔ cup Extra virgin olive oil
            • 2 tsp Sea salt
            • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
            • 3 Tbsp Fresh thyme, finely chopped
            • 3 Tbsp Fresh oregano, finely chopped
            • 3 Tbsp Fresh sage, finely chopped
            • 2 Tbsp Fresh rosemary, finely chopped
            • 2 Tbsp 1 tsp Minced garlic
            • ¼ cup 1 Tbsp Maple syrup
            • 1 qt 2 cups *Fresh spinach, coarsely chopped
            • ⅓ cup Dried cranberries, finely chopped

            100 Servings

              Weight

              • 6 lb *Fresh carrots, ¼" slices
              • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
              • 6 lb *Fresh butternut squash, peeled, cubed ½"
              • 2 lb Fresh red onions, diced
              • - - Extra virgin olive oil
              • - - Sea salt
              • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
              • - - Fresh thyme, finely chopped
              • - - Fresh oregano, finely chopped
              • - - Fresh sage, finely chopped
              • - - Fresh rosemary, finely chopped
              • - - Minced garlic
              • - - Maple syrup
              • 1 lb 6 oz *Fresh spinach, coarsely chopped
              • 4 oz Dried cranberries, finely chopped

              Measure

              • 1 gal 1 qt *Fresh carrots, ¼" slices
              • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
              • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
              • 1 qt 2¼ cups *Fresh red onions, diced
              • 1⅓ cups Extra virgin olive oil
              • 1 Tbsp 1 tsp Sea salt
              • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
              • ¼ cup 2 Tbsp Fresh thyme, finely chopped
              • ¼ cup 2 Tbsp Fresh oregano, finely chopped
              • ¼ cup 2 Tbsp Fresh sage, finely chopped
              • ¼ cup Fresh rosemary, finely chopped
              • ¼ cup 2 tsp Minced garlic
              • ½ cup 2 Tbsp Maple syrup
              • 3 qt *Fresh spinach, coarsely chopped
              • ⅔ cup Dried cranberries, finely chopped

              Quantity
               

              50 Servings

                Weight

                • 3 lb *Fresh carrots, ¼" slices
                • 3 lb *Fresh sweet potatoes, peeled, cube 1"
                • 3 lb *Fresh butternut squash, peeled, cubed ½"
                • 1 lb *Fresh red onions, diced
                • - - Extra virgin olive oil
                • - - Sea salt
                • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
                • - - Fresh thyme, finely chopped
                • - - Fresh oregano, finely chopped
                • - - Fresh sage, finely chopped
                • - - Fresh rosemary, finely chopped
                • - - Minced garlic
                • - - Maple syrup
                • 11 oz *Fresh spinach, coarsely chopped
                • 2 oz Dried cranberries, finely chopped

                Measure

                • 2 qt 2 cups *Fresh carrots, ¼" slices
                • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
                • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
                • 3 cups 2 Tbsp *Fresh red onions, diced
                • ⅔ cup Extra virgin olive oil
                • 2 tsp Sea salt
                • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
                • 3 Tbsp Fresh thyme, finely chopped
                • 3 Tbsp Fresh oregano, finely chopped
                • 3 Tbsp Fresh sage, finely chopped
                • 2 Tbsp Fresh rosemary, finely chopped
                • 2 Tbsp 1 tsp Minced garlic
                • ¼ cup 1 Tbsp Maple syrup
                • 1 qt 2 cups *Fresh spinach, coarsely chopped
                • ⅓ cup Dried cranberries, finely chopped

                100 Servings

                  Weight

                  • 6 lb *Fresh carrots, ¼" slices
                  • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
                  • 6 lb *Fresh butternut squash, peeled, cubed ½"
                  • 2 lb Fresh red onions, diced
                  • - - Extra virgin olive oil
                  • - - Sea salt
                  • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
                  • - - Fresh thyme, finely chopped
                  • - - Fresh oregano, finely chopped
                  • - - Fresh sage, finely chopped
                  • - - Fresh rosemary, finely chopped
                  • - - Minced garlic
                  • - - Maple syrup
                  • 1 lb 6 oz *Fresh spinach, coarsely chopped
                  • 4 oz Dried cranberries, finely chopped

                  Measure

                  • 1 gal 1 qt *Fresh carrots, ¼" slices
                  • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
                  • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
                  • 1 qt 2¼ cups *Fresh red onions, diced
                  • 1⅓ cups Extra virgin olive oil
                  • 1 Tbsp 1 tsp Sea salt
                  • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
                  • ¼ cup 2 Tbsp Fresh thyme, finely chopped
                  • ¼ cup 2 Tbsp Fresh oregano, finely chopped
                  • ¼ cup 2 Tbsp Fresh sage, finely chopped
                  • ¼ cup Fresh rosemary, finely chopped
                  • ¼ cup 2 tsp Minced garlic
                  • ½ cup 2 Tbsp Maple syrup
                  • 3 qt *Fresh spinach, coarsely chopped
                  • ⅔ cup Dried cranberries, finely chopped
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 3 lb *Fresh carrots, ¼" slices
                    • 3 lb *Fresh sweet potatoes, peeled, cube 1"
                    • 3 lb *Fresh butternut squash, peeled, cubed ½"
                    • 1 lb *Fresh red onions, diced
                    • - - Extra virgin olive oil
                    • - - Sea salt
                    • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
                    • - - Fresh thyme, finely chopped
                    • - - Fresh oregano, finely chopped
                    • - - Fresh sage, finely chopped
                    • - - Fresh rosemary, finely chopped
                    • - - Minced garlic
                    • - - Maple syrup
                    • 11 oz *Fresh spinach, coarsely chopped
                    • 2 oz Dried cranberries, finely chopped

                    Measure

                    • 2 qt 2 cups *Fresh carrots, ¼" slices
                    • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
                    • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
                    • 3 cups 2 Tbsp *Fresh red onions, diced
                    • ⅔ cup Extra virgin olive oil
                    • 2 tsp Sea salt
                    • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
                    • 3 Tbsp Fresh thyme, finely chopped
                    • 3 Tbsp Fresh oregano, finely chopped
                    • 3 Tbsp Fresh sage, finely chopped
                    • 2 Tbsp Fresh rosemary, finely chopped
                    • 2 Tbsp 1 tsp Minced garlic
                    • ¼ cup 1 Tbsp Maple syrup
                    • 1 qt 2 cups *Fresh spinach, coarsely chopped
                    • ⅓ cup Dried cranberries, finely chopped

                    100 Servings

                      Weight

                      • 6 lb *Fresh carrots, ¼" slices
                      • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
                      • 6 lb *Fresh butternut squash, peeled, cubed ½"
                      • 2 lb Fresh red onions, diced
                      • - - Extra virgin olive oil
                      • - - Sea salt
                      • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
                      • - - Fresh thyme, finely chopped
                      • - - Fresh oregano, finely chopped
                      • - - Fresh sage, finely chopped
                      • - - Fresh rosemary, finely chopped
                      • - - Minced garlic
                      • - - Maple syrup
                      • 1 lb 6 oz *Fresh spinach, coarsely chopped
                      • 4 oz Dried cranberries, finely chopped

                      Measure

                      • 1 gal 1 qt *Fresh carrots, ¼" slices
                      • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
                      • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
                      • 1 qt 2¼ cups *Fresh red onions, diced
                      • 1⅓ cups Extra virgin olive oil
                      • 1 Tbsp 1 tsp Sea salt
                      • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
                      • ¼ cup 2 Tbsp Fresh thyme, finely chopped
                      • ¼ cup 2 Tbsp Fresh oregano, finely chopped
                      • ¼ cup 2 Tbsp Fresh sage, finely chopped
                      • ¼ cup Fresh rosemary, finely chopped
                      • ¼ cup 2 tsp Minced garlic
                      • ½ cup 2 Tbsp Maple syrup
                      • 3 qt *Fresh spinach, coarsely chopped
                      • ⅔ cup Dried cranberries, finely chopped

                      Quantity
                       

                      50 Servings

                        Weight

                        • 3 lb *Fresh carrots, ¼" slices
                        • 3 lb *Fresh sweet potatoes, peeled, cube 1"
                        • 3 lb *Fresh butternut squash, peeled, cubed ½"
                        • 1 lb *Fresh red onions, diced
                        • - - Extra virgin olive oil
                        • - - Sea salt
                        • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
                        • - - Fresh thyme, finely chopped
                        • - - Fresh oregano, finely chopped
                        • - - Fresh sage, finely chopped
                        • - - Fresh rosemary, finely chopped
                        • - - Minced garlic
                        • - - Maple syrup
                        • 11 oz *Fresh spinach, coarsely chopped
                        • 2 oz Dried cranberries, finely chopped

                        Measure

                        • 2 qt 2 cups *Fresh carrots, ¼" slices
                        • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
                        • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
                        • 3 cups 2 Tbsp *Fresh red onions, diced
                        • ⅔ cup Extra virgin olive oil
                        • 2 tsp Sea salt
                        • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
                        • 3 Tbsp Fresh thyme, finely chopped
                        • 3 Tbsp Fresh oregano, finely chopped
                        • 3 Tbsp Fresh sage, finely chopped
                        • 2 Tbsp Fresh rosemary, finely chopped
                        • 2 Tbsp 1 tsp Minced garlic
                        • ¼ cup 1 Tbsp Maple syrup
                        • 1 qt 2 cups *Fresh spinach, coarsely chopped
                        • ⅓ cup Dried cranberries, finely chopped

                        100 Servings

                          Weight

                          • 6 lb *Fresh carrots, ¼" slices
                          • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
                          • 6 lb *Fresh butternut squash, peeled, cubed ½"
                          • 2 lb Fresh red onions, diced
                          • - - Extra virgin olive oil
                          • - - Sea salt
                          • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
                          • - - Fresh thyme, finely chopped
                          • - - Fresh oregano, finely chopped
                          • - - Fresh sage, finely chopped
                          • - - Fresh rosemary, finely chopped
                          • - - Minced garlic
                          • - - Maple syrup
                          • 1 lb 6 oz *Fresh spinach, coarsely chopped
                          • 4 oz Dried cranberries, finely chopped

                          Measure

                          • 1 gal 1 qt *Fresh carrots, ¼" slices
                          • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
                          • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
                          • 1 qt 2¼ cups *Fresh red onions, diced
                          • 1⅓ cups Extra virgin olive oil
                          • 1 Tbsp 1 tsp Sea salt
                          • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
                          • ¼ cup 2 Tbsp Fresh thyme, finely chopped
                          • ¼ cup 2 Tbsp Fresh oregano, finely chopped
                          • ¼ cup 2 Tbsp Fresh sage, finely chopped
                          • ¼ cup Fresh rosemary, finely chopped
                          • ¼ cup 2 tsp Minced garlic
                          • ½ cup 2 Tbsp Maple syrup
                          • 3 qt *Fresh spinach, coarsely chopped
                          • ⅔ cup Dried cranberries, finely chopped
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 3 lb *Fresh carrots, ¼" slices
                            • 3 lb *Fresh sweet potatoes, peeled, cube 1"
                            • 3 lb *Fresh butternut squash, peeled, cubed ½"
                            • 1 lb *Fresh red onions, diced
                            • - - Extra virgin olive oil
                            • - - Sea salt
                            • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
                            • - - Fresh thyme, finely chopped
                            • - - Fresh oregano, finely chopped
                            • - - Fresh sage, finely chopped
                            • - - Fresh rosemary, finely chopped
                            • - - Minced garlic
                            • - - Maple syrup
                            • 11 oz *Fresh spinach, coarsely chopped
                            • 2 oz Dried cranberries, finely chopped

                            Measure

                            • 2 qt 2 cups *Fresh carrots, ¼" slices
                            • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
                            • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
                            • 3 cups 2 Tbsp *Fresh red onions, diced
                            • ⅔ cup Extra virgin olive oil
                            • 2 tsp Sea salt
                            • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
                            • 3 Tbsp Fresh thyme, finely chopped
                            • 3 Tbsp Fresh oregano, finely chopped
                            • 3 Tbsp Fresh sage, finely chopped
                            • 2 Tbsp Fresh rosemary, finely chopped
                            • 2 Tbsp 1 tsp Minced garlic
                            • ¼ cup 1 Tbsp Maple syrup
                            • 1 qt 2 cups *Fresh spinach, coarsely chopped
                            • ⅓ cup Dried cranberries, finely chopped

                            100 Servings

                              Weight

                              • 6 lb *Fresh carrots, ¼" slices
                              • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
                              • 6 lb *Fresh butternut squash, peeled, cubed ½"
                              • 2 lb Fresh red onions, diced
                              • - - Extra virgin olive oil
                              • - - Sea salt
                              • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
                              • - - Fresh thyme, finely chopped
                              • - - Fresh oregano, finely chopped
                              • - - Fresh sage, finely chopped
                              • - - Fresh rosemary, finely chopped
                              • - - Minced garlic
                              • - - Maple syrup
                              • 1 lb 6 oz *Fresh spinach, coarsely chopped
                              • 4 oz Dried cranberries, finely chopped

                              Measure

                              • 1 gal 1 qt *Fresh carrots, ¼" slices
                              • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
                              • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
                              • 1 qt 2¼ cups *Fresh red onions, diced
                              • 1⅓ cups Extra virgin olive oil
                              • 1 Tbsp 1 tsp Sea salt
                              • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
                              • ¼ cup 2 Tbsp Fresh thyme, finely chopped
                              • ¼ cup 2 Tbsp Fresh oregano, finely chopped
                              • ¼ cup 2 Tbsp Fresh sage, finely chopped
                              • ¼ cup Fresh rosemary, finely chopped
                              • ¼ cup 2 tsp Minced garlic
                              • ½ cup 2 Tbsp Maple syrup
                              • 3 qt *Fresh spinach, coarsely chopped
                              • ⅔ cup Dried cranberries, finely chopped

                              Quantity
                               

                              50 Servings

                                Weight

                                • 3 lb *Fresh carrots, ¼" slices
                                • 3 lb *Fresh sweet potatoes, peeled, cube 1"
                                • 3 lb *Fresh butternut squash, peeled, cubed ½"
                                • 1 lb *Fresh red onions, diced
                                • - - Extra virgin olive oil
                                • - - Sea salt
                                • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
                                • - - Fresh thyme, finely chopped
                                • - - Fresh oregano, finely chopped
                                • - - Fresh sage, finely chopped
                                • - - Fresh rosemary, finely chopped
                                • - - Minced garlic
                                • - - Maple syrup
                                • 11 oz *Fresh spinach, coarsely chopped
                                • 2 oz Dried cranberries, finely chopped

                                Measure

                                • 2 qt 2 cups *Fresh carrots, ¼" slices
                                • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
                                • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
                                • 3 cups 2 Tbsp *Fresh red onions, diced
                                • ⅔ cup Extra virgin olive oil
                                • 2 tsp Sea salt
                                • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
                                • 3 Tbsp Fresh thyme, finely chopped
                                • 3 Tbsp Fresh oregano, finely chopped
                                • 3 Tbsp Fresh sage, finely chopped
                                • 2 Tbsp Fresh rosemary, finely chopped
                                • 2 Tbsp 1 tsp Minced garlic
                                • ¼ cup 1 Tbsp Maple syrup
                                • 1 qt 2 cups *Fresh spinach, coarsely chopped
                                • ⅓ cup Dried cranberries, finely chopped

                                100 Servings

                                  Weight

                                  • 6 lb *Fresh carrots, ¼" slices
                                  • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
                                  • 6 lb *Fresh butternut squash, peeled, cubed ½"
                                  • 2 lb Fresh red onions, diced
                                  • - - Extra virgin olive oil
                                  • - - Sea salt
                                  • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
                                  • - - Fresh thyme, finely chopped
                                  • - - Fresh oregano, finely chopped
                                  • - - Fresh sage, finely chopped
                                  • - - Fresh rosemary, finely chopped
                                  • - - Minced garlic
                                  • - - Maple syrup
                                  • 1 lb 6 oz *Fresh spinach, coarsely chopped
                                  • 4 oz Dried cranberries, finely chopped

                                  Measure

                                  • 1 gal 1 qt *Fresh carrots, ¼" slices
                                  • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
                                  • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
                                  • 1 qt 2¼ cups *Fresh red onions, diced
                                  • 1⅓ cups Extra virgin olive oil
                                  • 1 Tbsp 1 tsp Sea salt
                                  • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
                                  • ¼ cup 2 Tbsp Fresh thyme, finely chopped
                                  • ¼ cup 2 Tbsp Fresh oregano, finely chopped
                                  • ¼ cup 2 Tbsp Fresh sage, finely chopped
                                  • ¼ cup Fresh rosemary, finely chopped
                                  • ¼ cup 2 tsp Minced garlic
                                  • ½ cup 2 Tbsp Maple syrup
                                  • 3 qt *Fresh spinach, coarsely chopped
                                  • ⅔ cup Dried cranberries, finely chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 3 lb *Fresh carrots, ¼" slices
                                    • 3 lb *Fresh sweet potatoes, peeled, cube 1"
                                    • 3 lb *Fresh butternut squash, peeled, cubed ½"
                                    • 1 lb *Fresh red onions, diced
                                    • - - Extra virgin olive oil
                                    • - - Sea salt
                                    • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
                                    • - - Fresh thyme, finely chopped
                                    • - - Fresh oregano, finely chopped
                                    • - - Fresh sage, finely chopped
                                    • - - Fresh rosemary, finely chopped
                                    • - - Minced garlic
                                    • - - Maple syrup
                                    • 11 oz *Fresh spinach, coarsely chopped
                                    • 2 oz Dried cranberries, finely chopped

                                    Measure

                                    • 2 qt 2 cups *Fresh carrots, ¼" slices
                                    • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
                                    • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
                                    • 3 cups 2 Tbsp *Fresh red onions, diced
                                    • ⅔ cup Extra virgin olive oil
                                    • 2 tsp Sea salt
                                    • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
                                    • 3 Tbsp Fresh thyme, finely chopped
                                    • 3 Tbsp Fresh oregano, finely chopped
                                    • 3 Tbsp Fresh sage, finely chopped
                                    • 2 Tbsp Fresh rosemary, finely chopped
                                    • 2 Tbsp 1 tsp Minced garlic
                                    • ¼ cup 1 Tbsp Maple syrup
                                    • 1 qt 2 cups *Fresh spinach, coarsely chopped
                                    • ⅓ cup Dried cranberries, finely chopped

                                    100 Servings

                                      Weight

                                      • 6 lb *Fresh carrots, ¼" slices
                                      • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
                                      • 6 lb *Fresh butternut squash, peeled, cubed ½"
                                      • 2 lb Fresh red onions, diced
                                      • - - Extra virgin olive oil
                                      • - - Sea salt
                                      • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
                                      • - - Fresh thyme, finely chopped
                                      • - - Fresh oregano, finely chopped
                                      • - - Fresh sage, finely chopped
                                      • - - Fresh rosemary, finely chopped
                                      • - - Minced garlic
                                      • - - Maple syrup
                                      • 1 lb 6 oz *Fresh spinach, coarsely chopped
                                      • 4 oz Dried cranberries, finely chopped

                                      Measure

                                      • 1 gal 1 qt *Fresh carrots, ¼" slices
                                      • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
                                      • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
                                      • 1 qt 2¼ cups *Fresh red onions, diced
                                      • 1⅓ cups Extra virgin olive oil
                                      • 1 Tbsp 1 tsp Sea salt
                                      • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
                                      • ¼ cup 2 Tbsp Fresh thyme, finely chopped
                                      • ¼ cup 2 Tbsp Fresh oregano, finely chopped
                                      • ¼ cup 2 Tbsp Fresh sage, finely chopped
                                      • ¼ cup Fresh rosemary, finely chopped
                                      • ¼ cup 2 tsp Minced garlic
                                      • ½ cup 2 Tbsp Maple syrup
                                      • 3 qt *Fresh spinach, coarsely chopped
                                      • ⅔ cup Dried cranberries, finely chopped

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 3 lb *Fresh carrots, ¼" slices
                                        • 3 lb *Fresh sweet potatoes, peeled, cube 1"
                                        • 3 lb *Fresh butternut squash, peeled, cubed ½"
                                        • 1 lb *Fresh red onions, diced
                                        • - - Extra virgin olive oil
                                        • - - Sea salt
                                        • 4 lb *Fresh green apples, peeled, cubed ½” (See Notes)
                                        • - - Fresh thyme, finely chopped
                                        • - - Fresh oregano, finely chopped
                                        • - - Fresh sage, finely chopped
                                        • - - Fresh rosemary, finely chopped
                                        • - - Minced garlic
                                        • - - Maple syrup
                                        • 11 oz *Fresh spinach, coarsely chopped
                                        • 2 oz Dried cranberries, finely chopped

                                        Measure

                                        • 2 qt 2 cups *Fresh carrots, ¼" slices
                                        • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
                                        • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
                                        • 3 cups 2 Tbsp *Fresh red onions, diced
                                        • ⅔ cup Extra virgin olive oil
                                        • 2 tsp Sea salt
                                        • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½” (See Notes)
                                        • 3 Tbsp Fresh thyme, finely chopped
                                        • 3 Tbsp Fresh oregano, finely chopped
                                        • 3 Tbsp Fresh sage, finely chopped
                                        • 2 Tbsp Fresh rosemary, finely chopped
                                        • 2 Tbsp 1 tsp Minced garlic
                                        • ¼ cup 1 Tbsp Maple syrup
                                        • 1 qt 2 cups *Fresh spinach, coarsely chopped
                                        • ⅓ cup Dried cranberries, finely chopped

                                        100 Servings

                                          Weight

                                          • 6 lb *Fresh carrots, ¼" slices
                                          • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
                                          • 6 lb *Fresh butternut squash, peeled, cubed ½"
                                          • 2 lb Fresh red onions, diced
                                          • - - Extra virgin olive oil
                                          • - - Sea salt
                                          • 8 lb Fresh green apples, peeled, cubed ½” (See Notes)
                                          • - - Fresh thyme, finely chopped
                                          • - - Fresh oregano, finely chopped
                                          • - - Fresh sage, finely chopped
                                          • - - Fresh rosemary, finely chopped
                                          • - - Minced garlic
                                          • - - Maple syrup
                                          • 1 lb 6 oz *Fresh spinach, coarsely chopped
                                          • 4 oz Dried cranberries, finely chopped

                                          Measure

                                          • 1 gal 1 qt *Fresh carrots, ¼" slices
                                          • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
                                          • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
                                          • 1 qt 2¼ cups *Fresh red onions, diced
                                          • 1⅓ cups Extra virgin olive oil
                                          • 1 Tbsp 1 tsp Sea salt
                                          • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
                                          • ¼ cup 2 Tbsp Fresh thyme, finely chopped
                                          • ¼ cup 2 Tbsp Fresh oregano, finely chopped
                                          • ¼ cup 2 Tbsp Fresh sage, finely chopped
                                          • ¼ cup Fresh rosemary, finely chopped
                                          • ¼ cup 2 tsp Minced garlic
                                          • ½ cup 2 Tbsp Maple syrup
                                          • 3 qt *Fresh spinach, coarsely chopped
                                          • ⅔ cup Dried cranberries, finely chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Place carrots in a perforated steam table pan (12” x 20” x 2½”). Cover and steam for 10 minutes or until tender.
                                          • Toss carrots, sweet potatoes, squash, and onions with the oil and salt.
                                            Line sheet pan (18” x 26” x 1”) with parchment paper and spray with pan release spray. Spread vegetables evenly on sheet pan.
                                            For 50 servings, use 4 pans.
                                            For 100 servings, use 8 pans.
                                            Roast uncovered until tender and slightly browned. Turn vegetables midway through cooking:
                                            Conventional oven: 425 °F for 25 minutes.
                                            Convection oven: 425 °F for 18 minutes.
                                          • Combine apples, thyme, oregano, sage, rosemary, and garlic.
                                          • Remove vegetables from oven. Lower heat to 400 °F. Add apple mixture. Spread evenly.
                                            Roast uncovered until slightly tender:
                                            Conventional oven: 400 °F for 15 minutes.
                                            Convection oven: 400 °F for 10 minutes.
                                          • Remove vegetable/apple mixture from oven. Transfer to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
                                            For 50 servings use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Drizzle with maple syrup and toss to coat. Roast until tender:
                                            Conventional oven: 400 °F for 8 minutes.
                                            Convection oven: 400 °F for 5 minutes.
                                            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
                                          • Remove vegetable/apple mixture from oven and gently toss in spinach. Mix in cranberries and serve.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 4 fl oz spoodle or No. 8 scoop (½ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Harvest Delight USDA Recipe for Schools
                                          Amount Per Serving 0 ½ cup (4 fl oz spoodle or No. 8 scoop)
                                          Calories 92.61 Calories from Fat 28
                                          % Daily Value*
                                          Total Fat 3.14g5%
                                          Saturated Fat 0.43g3%
                                          Cholesterol 0mg0%
                                          Sodium 102.64mg4%
                                          Total Carbohydrates 16.16g5%
                                          Dietary Fiber 3.13g13%
                                          Protein 1.2g2%
                                          Vitamin A 11203.66IU224%
                                          Vitamin C 10.94mg13%
                                          Calcium 37.86mg4%
                                          Iron 1.56mg9%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Carrots: 4 lb 4 oz

                                          Sweet potatoes: 4 lb

                                          Butternut squash: 3 lb 8 oz

                                          Red onions: 1 lb 2 oz

                                          Green apples: 5 lb 2 oz

                                          Spinach: 12½ oz

                                          100 Servings:

                                          Carrots: 8 lb 8 oz

                                          Sweet potatoes: 8 lb

                                          Butternut squash: 7 lb

                                          Red onions: 2 lb 4 oz

                                          Green apples: 10 lb 4 oz

                                          Spinach: 1 lb 8½ oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Note: Place apples in a bowl of water with a squirt of lemon juice to prevent them from browning. Drain when ready to use.
                                          Yield / Volume
                                          50 Servings:

                                          About 18 lb

                                          About 1 gal 2 qt/2 steam table pans

                                          100 Servings:

                                          About 36 lb

                                          About 3 gal/4 steam table pans