Central Valley Harvest Bake USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This succulent side dish combines the sweetness of butternut squash with the spicy kick of jalapenos and red peppers and is baked together with black beans, red quinoa, and granola for an absolutely delightful mouthful. It complements a variety of entrées, including grilled chicken or roast turkey.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides: ½ cup vegetable and ¼ oz equivalent grains.
1 from 1 vote
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Ingredients
 

25 Servings

    Weight

    • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
    • - - Extra virgin olive oil
    • 4 oz *Fresh red onions, diced
    • - - *Fresh jalapeno peppers, finely diced
    • 4½ oz *Fresh red bell peppers, diced
    • 1 oz Red quinoa, dry
    • - - Water
    • 8½ oz Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 8½ oz *Dry black beans, cooked (see Notes)
    • - - Fresh oregano, chopped
    • 12½ oz Sweetened applesauce
    • - - Kosher salt
    • - - Fresh lime juice (optional)
    • 8 oz Low-fat granola, no fruit

    Measure

    • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
    • 2½ Tbsp Extra virgin olive oil
    • ¾ cup *Fresh red onions, diced
    • 3 Tbsp *Fresh jalapeno peppers, finely diced
    • ¾ cup *Fresh red bell peppers, diced
    • ⅛ cup Red quinoa, dry
    • ³⁄8 cup Water
    • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1 cup *Dry black beans, cooked (see Notes)
    • ¼ cup 1 Tbsp Fresh oregano, chopped
    • 1⅓ cups Sweetened applesauce
    • 1 tsp Kosher salt
    • ⅛ cup Fresh lime juice (optional)
    • 2¼ cups Low-fat granola, no fruit

    50 Servings

      Weight

      • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
      • - - Extra virgin olive oil
      • 8 oz *Fresh red onions, diced
      • 1¾ oz *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)
      • - - 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)
      • 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

      Quantity
       

      25 Servings

        Weight

        • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
        • - - Extra virgin olive oil
        • 4 oz *Fresh red onions, diced
        • - - *Fresh jalapeno peppers, finely diced
        • 4½ oz *Fresh red bell peppers, diced
        • 1 oz Red quinoa, dry
        • - - Water
        • 8½ oz Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 8½ oz *Dry black beans, cooked (see Notes)
        • - - Fresh oregano, chopped
        • 12½ oz Sweetened applesauce
        • - - Kosher salt
        • - - Fresh lime juice (optional)
        • 8 oz Low-fat granola, no fruit

        Measure

        • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
        • 2½ Tbsp Extra virgin olive oil
        • ¾ cup *Fresh red onions, diced
        • 3 Tbsp *Fresh jalapeno peppers, finely diced
        • ¾ cup *Fresh red bell peppers, diced
        • ⅛ cup Red quinoa, dry
        • ³⁄8 cup Water
        • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1 cup *Dry black beans, cooked (see Notes)
        • ¼ cup 1 Tbsp Fresh oregano, chopped
        • 1⅓ cups Sweetened applesauce
        • 1 tsp Kosher salt
        • ⅛ cup Fresh lime juice (optional)
        • 2¼ cups Low-fat granola, no fruit

        50 Servings

          Weight

          • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
          • - - Extra virgin olive oil
          • 8 oz *Fresh red onions, diced
          • 1¾ oz *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)
          • - - 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)
          • 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

          Ingredients
           

          25 Servings

            Weight

            • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
            • - - Extra virgin olive oil
            • 4 oz *Fresh red onions, diced
            • - - *Fresh jalapeno peppers, finely diced
            • 4½ oz *Fresh red bell peppers, diced
            • 1 oz Red quinoa, dry
            • - - Water
            • 8½ oz Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 8½ oz *Dry black beans, cooked (see Notes)
            • - - Fresh oregano, chopped
            • 12½ oz Sweetened applesauce
            • - - Kosher salt
            • - - Fresh lime juice (optional)
            • 8 oz Low-fat granola, no fruit

            Measure

            • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
            • 2½ Tbsp Extra virgin olive oil
            • ¾ cup *Fresh red onions, diced
            • 3 Tbsp *Fresh jalapeno peppers, finely diced
            • ¾ cup *Fresh red bell peppers, diced
            • ⅛ cup Red quinoa, dry
            • ³⁄8 cup Water
            • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 1 cup *Dry black beans, cooked (see Notes)
            • ¼ cup 1 Tbsp Fresh oregano, chopped
            • 1⅓ cups Sweetened applesauce
            • 1 tsp Kosher salt
            • ⅛ cup Fresh lime juice (optional)
            • 2¼ cups Low-fat granola, no fruit

            50 Servings

              Weight

              • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
              • - - Extra virgin olive oil
              • 8 oz *Fresh red onions, diced
              • 1¾ oz *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)
              • - - 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)
              • 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

              Quantity
               

              25 Servings

                Weight

                • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
                • - - Extra virgin olive oil
                • 4 oz *Fresh red onions, diced
                • - - *Fresh jalapeno peppers, finely diced
                • 4½ oz *Fresh red bell peppers, diced
                • 1 oz Red quinoa, dry
                • - - Water
                • 8½ oz Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 8½ oz *Dry black beans, cooked (see Notes)
                • - - Fresh oregano, chopped
                • 12½ oz Sweetened applesauce
                • - - Kosher salt
                • - - Fresh lime juice (optional)
                • 8 oz Low-fat granola, no fruit

                Measure

                • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
                • 2½ Tbsp Extra virgin olive oil
                • ¾ cup *Fresh red onions, diced
                • 3 Tbsp *Fresh jalapeno peppers, finely diced
                • ¾ cup *Fresh red bell peppers, diced
                • ⅛ cup Red quinoa, dry
                • ³⁄8 cup Water
                • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 1 cup *Dry black beans, cooked (see Notes)
                • ¼ cup 1 Tbsp Fresh oregano, chopped
                • 1⅓ cups Sweetened applesauce
                • 1 tsp Kosher salt
                • ⅛ cup Fresh lime juice (optional)
                • 2¼ cups Low-fat granola, no fruit

                50 Servings

                  Weight

                  • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
                  • - - Extra virgin olive oil
                  • 8 oz *Fresh red onions, diced
                  • 1¾ oz *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)
                  • - - 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)
                  • 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
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
                    • - - Extra virgin olive oil
                    • 4 oz *Fresh red onions, diced
                    • - - *Fresh jalapeno peppers, finely diced
                    • 4½ oz *Fresh red bell peppers, diced
                    • 1 oz Red quinoa, dry
                    • - - Water
                    • 8½ oz Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 8½ oz *Dry black beans, cooked (see Notes)
                    • - - Fresh oregano, chopped
                    • 12½ oz Sweetened applesauce
                    • - - Kosher salt
                    • - - Fresh lime juice (optional)
                    • 8 oz Low-fat granola, no fruit

                    Measure

                    • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
                    • 2½ Tbsp Extra virgin olive oil
                    • ¾ cup *Fresh red onions, diced
                    • 3 Tbsp *Fresh jalapeno peppers, finely diced
                    • ¾ cup *Fresh red bell peppers, diced
                    • ⅛ cup Red quinoa, dry
                    • ³⁄8 cup Water
                    • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 1 cup *Dry black beans, cooked (see Notes)
                    • ¼ cup 1 Tbsp Fresh oregano, chopped
                    • 1⅓ cups Sweetened applesauce
                    • 1 tsp Kosher salt
                    • ⅛ cup Fresh lime juice (optional)
                    • 2¼ cups Low-fat granola, no fruit

                    50 Servings

                      Weight

                      • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
                      • - - Extra virgin olive oil
                      • 8 oz *Fresh red onions, diced
                      • 1¾ oz *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)
                      • - - 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)
                      • 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

                      Quantity
                       

                      25 Servings

                        Weight

                        • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
                        • - - Extra virgin olive oil
                        • 4 oz *Fresh red onions, diced
                        • - - *Fresh jalapeno peppers, finely diced
                        • 4½ oz *Fresh red bell peppers, diced
                        • 1 oz Red quinoa, dry
                        • - - Water
                        • 8½ oz Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 8½ oz *Dry black beans, cooked (see Notes)
                        • - - Fresh oregano, chopped
                        • 12½ oz Sweetened applesauce
                        • - - Kosher salt
                        • - - Fresh lime juice (optional)
                        • 8 oz Low-fat granola, no fruit

                        Measure

                        • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
                        • 2½ Tbsp Extra virgin olive oil
                        • ¾ cup *Fresh red onions, diced
                        • 3 Tbsp *Fresh jalapeno peppers, finely diced
                        • ¾ cup *Fresh red bell peppers, diced
                        • ⅛ cup Red quinoa, dry
                        • ³⁄8 cup Water
                        • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 1 cup *Dry black beans, cooked (see Notes)
                        • ¼ cup 1 Tbsp Fresh oregano, chopped
                        • 1⅓ cups Sweetened applesauce
                        • 1 tsp Kosher salt
                        • ⅛ cup Fresh lime juice (optional)
                        • 2¼ cups Low-fat granola, no fruit

                        50 Servings

                          Weight

                          • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
                          • - - Extra virgin olive oil
                          • 8 oz *Fresh red onions, diced
                          • 1¾ oz *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)
                          • - - 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)
                          • 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
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
                            • - - Extra virgin olive oil
                            • 4 oz *Fresh red onions, diced
                            • - - *Fresh jalapeno peppers, finely diced
                            • 4½ oz *Fresh red bell peppers, diced
                            • 1 oz Red quinoa, dry
                            • - - Water
                            • 8½ oz Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 8½ oz *Dry black beans, cooked (see Notes)
                            • - - Fresh oregano, chopped
                            • 12½ oz Sweetened applesauce
                            • - - Kosher salt
                            • - - Fresh lime juice (optional)
                            • 8 oz Low-fat granola, no fruit

                            Measure

                            • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
                            • 2½ Tbsp Extra virgin olive oil
                            • ¾ cup *Fresh red onions, diced
                            • 3 Tbsp *Fresh jalapeno peppers, finely diced
                            • ¾ cup *Fresh red bell peppers, diced
                            • ⅛ cup Red quinoa, dry
                            • ³⁄8 cup Water
                            • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 1 cup *Dry black beans, cooked (see Notes)
                            • ¼ cup 1 Tbsp Fresh oregano, chopped
                            • 1⅓ cups Sweetened applesauce
                            • 1 tsp Kosher salt
                            • ⅛ cup Fresh lime juice (optional)
                            • 2¼ cups Low-fat granola, no fruit

                            50 Servings

                              Weight

                              • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
                              • - - Extra virgin olive oil
                              • 8 oz *Fresh red onions, diced
                              • 1¾ oz *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)
                              • - - 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)
                              • 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

                              Quantity
                               

                              25 Servings

                                Weight

                                • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
                                • - - Extra virgin olive oil
                                • 4 oz *Fresh red onions, diced
                                • - - *Fresh jalapeno peppers, finely diced
                                • 4½ oz *Fresh red bell peppers, diced
                                • 1 oz Red quinoa, dry
                                • - - Water
                                • 8½ oz Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 8½ oz *Dry black beans, cooked (see Notes)
                                • - - Fresh oregano, chopped
                                • 12½ oz Sweetened applesauce
                                • - - Kosher salt
                                • - - Fresh lime juice (optional)
                                • 8 oz Low-fat granola, no fruit

                                Measure

                                • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
                                • 2½ Tbsp Extra virgin olive oil
                                • ¾ cup *Fresh red onions, diced
                                • 3 Tbsp *Fresh jalapeno peppers, finely diced
                                • ¾ cup *Fresh red bell peppers, diced
                                • ⅛ cup Red quinoa, dry
                                • ³⁄8 cup Water
                                • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 1 cup *Dry black beans, cooked (see Notes)
                                • ¼ cup 1 Tbsp Fresh oregano, chopped
                                • 1⅓ cups Sweetened applesauce
                                • 1 tsp Kosher salt
                                • ⅛ cup Fresh lime juice (optional)
                                • 2¼ cups Low-fat granola, no fruit

                                50 Servings

                                  Weight

                                  • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
                                  • - - Extra virgin olive oil
                                  • 8 oz *Fresh red onions, diced
                                  • 1¾ oz *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)
                                  • - - 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)
                                  • 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
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
                                    • - - Extra virgin olive oil
                                    • 4 oz *Fresh red onions, diced
                                    • - - *Fresh jalapeno peppers, finely diced
                                    • 4½ oz *Fresh red bell peppers, diced
                                    • 1 oz Red quinoa, dry
                                    • - - Water
                                    • 8½ oz Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 8½ oz *Dry black beans, cooked (see Notes)
                                    • - - Fresh oregano, chopped
                                    • 12½ oz Sweetened applesauce
                                    • - - Kosher salt
                                    • - - Fresh lime juice (optional)
                                    • 8 oz Low-fat granola, no fruit

                                    Measure

                                    • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
                                    • 2½ Tbsp Extra virgin olive oil
                                    • ¾ cup *Fresh red onions, diced
                                    • 3 Tbsp *Fresh jalapeno peppers, finely diced
                                    • ¾ cup *Fresh red bell peppers, diced
                                    • ⅛ cup Red quinoa, dry
                                    • ³⁄8 cup Water
                                    • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 1 cup *Dry black beans, cooked (see Notes)
                                    • ¼ cup 1 Tbsp Fresh oregano, chopped
                                    • 1⅓ cups Sweetened applesauce
                                    • 1 tsp Kosher salt
                                    • ⅛ cup Fresh lime juice (optional)
                                    • 2¼ cups Low-fat granola, no fruit

                                    50 Servings

                                      Weight

                                      • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
                                      • - - Extra virgin olive oil
                                      • 8 oz *Fresh red onions, diced
                                      • 1¾ oz *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)
                                      • - - 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)
                                      • 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

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 5 lb 4 oz *Fresh butternut squash, peeled, cubed ½"
                                        • - - Extra virgin olive oil
                                        • 4 oz *Fresh red onions, diced
                                        • - - *Fresh jalapeno peppers, finely diced
                                        • 4½ oz *Fresh red bell peppers, diced
                                        • 1 oz Red quinoa, dry
                                        • - - Water
                                        • 8½ oz Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 8½ oz *Dry black beans, cooked (see Notes)
                                        • - - Fresh oregano, chopped
                                        • 12½ oz Sweetened applesauce
                                        • - - Kosher salt
                                        • - - Fresh lime juice (optional)
                                        • 8 oz Low-fat granola, no fruit

                                        Measure

                                        • 1 gal ¼ qt *Fresh butternut squash, peeled, cubed ½"
                                        • 2½ Tbsp Extra virgin olive oil
                                        • ¾ cup *Fresh red onions, diced
                                        • 3 Tbsp *Fresh jalapeno peppers, finely diced
                                        • ¾ cup *Fresh red bell peppers, diced
                                        • ⅛ cup Red quinoa, dry
                                        • ³⁄8 cup Water
                                        • 1 cup (⅛ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 1 cup *Dry black beans, cooked (see Notes)
                                        • ¼ cup 1 Tbsp Fresh oregano, chopped
                                        • 1⅓ cups Sweetened applesauce
                                        • 1 tsp Kosher salt
                                        • ⅛ cup Fresh lime juice (optional)
                                        • 2¼ cups Low-fat granola, no fruit

                                        50 Servings

                                          Weight

                                          • 10 lb 8 oz *Fresh butternut squash, peeled, cubed, ½"
                                          • - - Extra virgin olive oil
                                          • 8 oz *Fresh red onions, diced
                                          • 1¾ oz *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)
                                          • - - 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)
                                          • 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
                                          *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 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Roast uncovered until lightly brown around the edges:
                                            Conventional oven: 350 °F for 30 minutes.
                                            Convection oven: 350 °F for 22 minutes.
                                            Critical Control Point: Hold at 135 °F or higher.
                                          • Toss onions, jalapeno peppers, and red peppers with remaining oil.
                                          • Line a sheet pan (9” x 13” x 1”) with aluminum foil or a nonstick pan liner. Spread vegetable mixture on sheet pan.
                                          • Roast:
                                            Conventional oven: 350 °F for 15 minutes.
                                            Convection oven: 350 °F for 10 minutes.
                                            Check 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 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Sprinkle granola evenly over the top.
                                          • Bake until heated through and granola is lightly browned:
                                            Conventional oven: 350 °F for 30 minutes.
                                            Convection oven: 350 °F for 22 minutes.
                                            Critical Control Point: Heat for 140 °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

                                          Central Valley Harvest Bake USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          0 ½ cup (No. 8 scoop)
                                          Calories
                                          97.43
                                          Total Fat
                                           
                                          1.92
                                          g
                                          3
                                          %
                                          Saturated Fat
                                           
                                          0.32
                                          g
                                          2
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          114.57
                                          mg
                                          5
                                          %
                                          Total Carbohydrate
                                           
                                          20.26
                                          g
                                          7
                                          %
                                          Dietary Fiber
                                           
                                          3.65
                                          g
                                          15
                                          %
                                          Protein
                                           
                                          2.03
                                          g
                                          4
                                          %
                                          Vitamin A
                                           
                                          8911.78
                                          IU
                                          178
                                          %
                                          Vitamin C
                                           
                                          18.56
                                          mg
                                          22
                                          %
                                          Calcium
                                           
                                          43.98
                                          mg
                                          4
                                          %
                                          Iron
                                           
                                          1.01
                                          mg
                                          6
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Butternut squash: 6 lb 4 oz
                                          Red onions: 5 oz
                                          Jalapeno peppers: 1 oz
                                          Red bell peppers: 5½ oz
                                          Dry black beans: 4¼ oz
                                          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

                                          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
                                          25 Servings:
                                          About 7 b 8 oz / 1 steam table pan
                                          50 Servings:
                                          About 14 lb / 2 steam table pans