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.
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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

Nutrition Facts
Central Valley Harvest Bake USDA Recipe for Child Care Centers
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 Carbohydrate 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
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