Central Valley Harvest Bake USDA Recipe for Schools
This succulent side dish that provides a striking contrast of flavors and textures. NSLP/SBP CREDITING INFORMATION½ cup (No. 8 scoop) provides: ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ¼ oz equivalent grains.
Ingredients
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
Quantity
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
Ingredients
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
Quantity
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
Quantity
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
Quantity
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
Quantity
50 Servings
Weight
- 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
- - - Extra virgin olive oil
- 8 oz *Fresh red onions, diced
- - - *Fresh jalapeno peppers, finely diced
- 8½ oz *Fresh red bell peppers, diced
- 2 oz Red quinoa, dry
- - - Water
- 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 1 lb 9 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 1 lb Low-fat granola, no fruit
Measure
- 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
- ¼ cup 1 Tbsp Extra virgin olive oil
- 1½ cups *Fresh red onions, diced
- ⅓ cup *Fresh jalapeno peppers, finely diced
- 1½ cups *Fresh red bell peppers, diced
- ¼ cup Red quinoa, dry
- ¾ cup Water
- 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 cups *Dry black beans, cooked (See Notes Section)
- ½ cup 2 Tbsp Fresh oregano, chopped
- 2⅔ cups (¼ No. 10 can) Sweetened applesauce
- 2 tsp Kosher salt
- ¼ cup Fresh lime juice (optional)
- 1 qt ½ cup Low-fat granola, no fruit
100 Servings
Weight
- 21 lb *Fresh butternut squash, peeled, cubed ½”
- - - Extra virgin olive oil
- 1 lb ½ oz *Fresh red onions, diced
- 3 oz *Fresh jalapeno peppers, finely diced
- 1 lb 1 oz *Fresh red bell peppers, diced
- 4 oz Red quinoa, dry
- - - Water
- 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - - OR
- 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - - Fresh oregano, chopped
- 3 lb 2 oz Sweetened applesauce
- - - Kosher salt
- - - Fresh lime juice (optional)
- 2 lb Low-fat granola, no fruit
Measure
- 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
- ½ cup 2 Tbsp Extra virgin olive oil
- 3 cups *Fresh red onions, diced
- ¾ cup *Fresh jalapeno peppers, finely diced
- 3 cups *Fresh red bell peppers, diced
- ½ cup Red quinoa, dry
- 1½ cups Water
- 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
- - - OR
- 1 qt *Dry black beans, cooked (See Notes Section)
- 1¼ cups Fresh oregano, chopped
- 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
- 1 Tbsp 1 tsp Kosher salt
- ½ cup Fresh lime juice (optional)
- 2 qt 1 cup Low-fat granola, no fruit
*See Marketing Guide
Instructions
- Toss squash in half of oil reserving the other half for step 3. Transfer to a sheet pan (18” x 26” x 1”) lightly coated with pan release spray.For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Roast uncovered until lightly brown around the edges:Conventional oven: 350 °F for 30 minutesConvection oven: 350 °F for 22 minutesCritical Control Point: Hold at 135 °F or higher.
- Toss onions, jalapeno peppers, and red peppers with remaining oil.
- Line a sheet pan (18” x 26” x 1”) with aluminum foil or a nonstick pan liner. Spread vegetable mixture on sheet pan.
- Roast: Conventional oven: 350 °F for 15 minutesConvection oven: 350 °F for 10 minutesCheck mixture after 10 minutes. Cook vegetables until they soften and turn brown around the edges.DO NOT OVERCOOK.Remove from oven.Critical Control Point: Hold at 135 °F or higher.
- Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
- Combine quinoa and water in a covered saucepan and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 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.
- Combine squash, black beans, quinoa, and oregano.
- Mix in applesauce, salt, and optional lime juice.
- Fold in onion and pepper mixture.
- Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray. Pour mixture into pan, pressing to gently to pack.For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Sprinkle granola evenly over the top.
- Bake until heated through and granola is lightly browned:Conventional oven: 350 °F for 30 minutesConvection oven: 350 °F for 22 minutesCritical Control Point: Heat for 135 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with No. 8 scoop (½ cup).
Nutrition INFORMATION
Nutrition Facts
Central Valley Harvest Bake USDA Recipe for Schools
Amount Per Serving 0 ½ cup (No. 8 scoop)
Calories 97.43
Calories from Fat 17
% Daily Value*
Total Fat 1.92g3%
Saturated Fat 0.32g2%
Cholesterol 0mg0%
Sodium 114.57mg5%
Total Carbohydrates 20.26g7%
Dietary Fiber 3.65g15%
Protein 2.03g4%
Vitamin A 8911.78IU178%
Vitamin C 18.56mg22%
Calcium 43.98mg4%
Iron 1.01mg6%
*
*Marketing Guide
50 Servings:
Butternut squash: 12 lb 8 oz
Red onions: 10 oz
Jalapeno peppers: 2 oz
Red bell peppers: 11 oz
Dry black beans: 8½ oz
100 Servings:
Butternut squash: 25 lb
Red onions: 1 lb 4 oz
Jalapeno peppers: 4 oz
Red bell peppers: 1 lb 6 oz
Dry black beans: 1 lb 1 oz
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Special tip for preparing dry beans:
SOAKING BEANS
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
COOKING BEANS
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.
Critical Control Point: Hold for hot service at 135 °F or higher. OR Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
1 lb dry black beans = about 2½ cups dry or 4½ cups cooked beans.
Yield / Volume
50 Servings:
About 14 lb
2 steam table pans
100 Servings:
About 28 lb 8 oz
4 steam table pans