Harvest Delight USDA Recipe for Child Care Centers

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish.
CACFP 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
 

25 Servings

    Weight

    • 1 lb 8 oz *Fresh carrots, ¼" slices
    • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
    • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
    • 8 oz *Fresh red onions, diced
    • - - Extra virgin olive oil
    • - - Sea salt
    • 2 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
    • 5½ oz *Fresh spinach, coarsely chopped
    • 1 oz Dried cranberries, finely chopped

    Measure

    • 1 qt 1 cup *Fresh carrots, ¼" slices
    • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
    • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
    • 1½ cups 1 Tbsp *Fresh red onions, diced
    • ½ cup Extra virgin olive oil
    • 1 tsp Sea salt
    • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
    • 1½ Tbsp Fresh thyme, finely chopped
    • 1½ Tbsp Fresh oregano, finely chopped
    • 1½ Tbsp Fresh sage, finely chopped
    • 1 Tbsp Fresh rosemary, finely chopped
    • 1 Tbsp ½ tsp Minced garlic
    • 2½ Tbsp Maple syrup
    • 3 cups *Fresh spinach, coarsely chopped
    • 3 Tbsp Dried cranberries, finely chopped

    50 Servings

      Weight

      • 3 lb *Fresh carrots, ¼" slices
      • 3 lb *Fresh sweet potatoes, peeled, cubed 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

      Quantity
       

      25 Servings

        Weight

        • 1 lb 8 oz *Fresh carrots, ¼" slices
        • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
        • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
        • 8 oz *Fresh red onions, diced
        • - - Extra virgin olive oil
        • - - Sea salt
        • 2 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
        • 5½ oz *Fresh spinach, coarsely chopped
        • 1 oz Dried cranberries, finely chopped

        Measure

        • 1 qt 1 cup *Fresh carrots, ¼" slices
        • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
        • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
        • 1½ cups 1 Tbsp *Fresh red onions, diced
        • ½ cup Extra virgin olive oil
        • 1 tsp Sea salt
        • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
        • 1½ Tbsp Fresh thyme, finely chopped
        • 1½ Tbsp Fresh oregano, finely chopped
        • 1½ Tbsp Fresh sage, finely chopped
        • 1 Tbsp Fresh rosemary, finely chopped
        • 1 Tbsp ½ tsp Minced garlic
        • 2½ Tbsp Maple syrup
        • 3 cups *Fresh spinach, coarsely chopped
        • 3 Tbsp Dried cranberries, finely chopped

        50 Servings

          Weight

          • 3 lb *Fresh carrots, ¼" slices
          • 3 lb *Fresh sweet potatoes, peeled, cubed 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

          Ingredients
           

          25 Servings

            Weight

            • 1 lb 8 oz *Fresh carrots, ¼" slices
            • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
            • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
            • 8 oz *Fresh red onions, diced
            • - - Extra virgin olive oil
            • - - Sea salt
            • 2 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
            • 5½ oz *Fresh spinach, coarsely chopped
            • 1 oz Dried cranberries, finely chopped

            Measure

            • 1 qt 1 cup *Fresh carrots, ¼" slices
            • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
            • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
            • 1½ cups 1 Tbsp *Fresh red onions, diced
            • ½ cup Extra virgin olive oil
            • 1 tsp Sea salt
            • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
            • 1½ Tbsp Fresh thyme, finely chopped
            • 1½ Tbsp Fresh oregano, finely chopped
            • 1½ Tbsp Fresh sage, finely chopped
            • 1 Tbsp Fresh rosemary, finely chopped
            • 1 Tbsp ½ tsp Minced garlic
            • 2½ Tbsp Maple syrup
            • 3 cups *Fresh spinach, coarsely chopped
            • 3 Tbsp Dried cranberries, finely chopped

            50 Servings

              Weight

              • 3 lb *Fresh carrots, ¼" slices
              • 3 lb *Fresh sweet potatoes, peeled, cubed 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

              Quantity
               

              25 Servings

                Weight

                • 1 lb 8 oz *Fresh carrots, ¼" slices
                • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
                • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                • 8 oz *Fresh red onions, diced
                • - - Extra virgin olive oil
                • - - Sea salt
                • 2 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
                • 5½ oz *Fresh spinach, coarsely chopped
                • 1 oz Dried cranberries, finely chopped

                Measure

                • 1 qt 1 cup *Fresh carrots, ¼" slices
                • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
                • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
                • 1½ cups 1 Tbsp *Fresh red onions, diced
                • ½ cup Extra virgin olive oil
                • 1 tsp Sea salt
                • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
                • 1½ Tbsp Fresh thyme, finely chopped
                • 1½ Tbsp Fresh oregano, finely chopped
                • 1½ Tbsp Fresh sage, finely chopped
                • 1 Tbsp Fresh rosemary, finely chopped
                • 1 Tbsp ½ tsp Minced garlic
                • 2½ Tbsp Maple syrup
                • 3 cups *Fresh spinach, coarsely chopped
                • 3 Tbsp Dried cranberries, finely chopped

                50 Servings

                  Weight

                  • 3 lb *Fresh carrots, ¼" slices
                  • 3 lb *Fresh sweet potatoes, peeled, cubed 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
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb 8 oz *Fresh carrots, ¼" slices
                    • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
                    • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                    • 8 oz *Fresh red onions, diced
                    • - - Extra virgin olive oil
                    • - - Sea salt
                    • 2 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
                    • 5½ oz *Fresh spinach, coarsely chopped
                    • 1 oz Dried cranberries, finely chopped

                    Measure

                    • 1 qt 1 cup *Fresh carrots, ¼" slices
                    • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
                    • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
                    • 1½ cups 1 Tbsp *Fresh red onions, diced
                    • ½ cup Extra virgin olive oil
                    • 1 tsp Sea salt
                    • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
                    • 1½ Tbsp Fresh thyme, finely chopped
                    • 1½ Tbsp Fresh oregano, finely chopped
                    • 1½ Tbsp Fresh sage, finely chopped
                    • 1 Tbsp Fresh rosemary, finely chopped
                    • 1 Tbsp ½ tsp Minced garlic
                    • 2½ Tbsp Maple syrup
                    • 3 cups *Fresh spinach, coarsely chopped
                    • 3 Tbsp Dried cranberries, finely chopped

                    50 Servings

                      Weight

                      • 3 lb *Fresh carrots, ¼" slices
                      • 3 lb *Fresh sweet potatoes, peeled, cubed 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

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb 8 oz *Fresh carrots, ¼" slices
                        • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
                        • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                        • 8 oz *Fresh red onions, diced
                        • - - Extra virgin olive oil
                        • - - Sea salt
                        • 2 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
                        • 5½ oz *Fresh spinach, coarsely chopped
                        • 1 oz Dried cranberries, finely chopped

                        Measure

                        • 1 qt 1 cup *Fresh carrots, ¼" slices
                        • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
                        • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
                        • 1½ cups 1 Tbsp *Fresh red onions, diced
                        • ½ cup Extra virgin olive oil
                        • 1 tsp Sea salt
                        • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
                        • 1½ Tbsp Fresh thyme, finely chopped
                        • 1½ Tbsp Fresh oregano, finely chopped
                        • 1½ Tbsp Fresh sage, finely chopped
                        • 1 Tbsp Fresh rosemary, finely chopped
                        • 1 Tbsp ½ tsp Minced garlic
                        • 2½ Tbsp Maple syrup
                        • 3 cups *Fresh spinach, coarsely chopped
                        • 3 Tbsp Dried cranberries, finely chopped

                        50 Servings

                          Weight

                          • 3 lb *Fresh carrots, ¼" slices
                          • 3 lb *Fresh sweet potatoes, peeled, cubed 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
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb 8 oz *Fresh carrots, ¼" slices
                            • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
                            • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                            • 8 oz *Fresh red onions, diced
                            • - - Extra virgin olive oil
                            • - - Sea salt
                            • 2 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
                            • 5½ oz *Fresh spinach, coarsely chopped
                            • 1 oz Dried cranberries, finely chopped

                            Measure

                            • 1 qt 1 cup *Fresh carrots, ¼" slices
                            • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
                            • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
                            • 1½ cups 1 Tbsp *Fresh red onions, diced
                            • ½ cup Extra virgin olive oil
                            • 1 tsp Sea salt
                            • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
                            • 1½ Tbsp Fresh thyme, finely chopped
                            • 1½ Tbsp Fresh oregano, finely chopped
                            • 1½ Tbsp Fresh sage, finely chopped
                            • 1 Tbsp Fresh rosemary, finely chopped
                            • 1 Tbsp ½ tsp Minced garlic
                            • 2½ Tbsp Maple syrup
                            • 3 cups *Fresh spinach, coarsely chopped
                            • 3 Tbsp Dried cranberries, finely chopped

                            50 Servings

                              Weight

                              • 3 lb *Fresh carrots, ¼" slices
                              • 3 lb *Fresh sweet potatoes, peeled, cubed 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

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb 8 oz *Fresh carrots, ¼" slices
                                • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
                                • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                                • 8 oz *Fresh red onions, diced
                                • - - Extra virgin olive oil
                                • - - Sea salt
                                • 2 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
                                • 5½ oz *Fresh spinach, coarsely chopped
                                • 1 oz Dried cranberries, finely chopped

                                Measure

                                • 1 qt 1 cup *Fresh carrots, ¼" slices
                                • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
                                • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
                                • 1½ cups 1 Tbsp *Fresh red onions, diced
                                • ½ cup Extra virgin olive oil
                                • 1 tsp Sea salt
                                • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
                                • 1½ Tbsp Fresh thyme, finely chopped
                                • 1½ Tbsp Fresh oregano, finely chopped
                                • 1½ Tbsp Fresh sage, finely chopped
                                • 1 Tbsp Fresh rosemary, finely chopped
                                • 1 Tbsp ½ tsp Minced garlic
                                • 2½ Tbsp Maple syrup
                                • 3 cups *Fresh spinach, coarsely chopped
                                • 3 Tbsp Dried cranberries, finely chopped

                                50 Servings

                                  Weight

                                  • 3 lb *Fresh carrots, ¼" slices
                                  • 3 lb *Fresh sweet potatoes, peeled, cubed 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
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb 8 oz *Fresh carrots, ¼" slices
                                    • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
                                    • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                                    • 8 oz *Fresh red onions, diced
                                    • - - Extra virgin olive oil
                                    • - - Sea salt
                                    • 2 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
                                    • 5½ oz *Fresh spinach, coarsely chopped
                                    • 1 oz Dried cranberries, finely chopped

                                    Measure

                                    • 1 qt 1 cup *Fresh carrots, ¼" slices
                                    • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
                                    • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
                                    • 1½ cups 1 Tbsp *Fresh red onions, diced
                                    • ½ cup Extra virgin olive oil
                                    • 1 tsp Sea salt
                                    • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
                                    • 1½ Tbsp Fresh thyme, finely chopped
                                    • 1½ Tbsp Fresh oregano, finely chopped
                                    • 1½ Tbsp Fresh sage, finely chopped
                                    • 1 Tbsp Fresh rosemary, finely chopped
                                    • 1 Tbsp ½ tsp Minced garlic
                                    • 2½ Tbsp Maple syrup
                                    • 3 cups *Fresh spinach, coarsely chopped
                                    • 3 Tbsp Dried cranberries, finely chopped

                                    50 Servings

                                      Weight

                                      • 3 lb *Fresh carrots, ¼" slices
                                      • 3 lb *Fresh sweet potatoes, peeled, cubed 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

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb 8 oz *Fresh carrots, ¼" slices
                                        • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
                                        • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                                        • 8 oz *Fresh red onions, diced
                                        • - - Extra virgin olive oil
                                        • - - Sea salt
                                        • 2 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
                                        • 5½ oz *Fresh spinach, coarsely chopped
                                        • 1 oz Dried cranberries, finely chopped

                                        Measure

                                        • 1 qt 1 cup *Fresh carrots, ¼" slices
                                        • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
                                        • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
                                        • 1½ cups 1 Tbsp *Fresh red onions, diced
                                        • ½ cup Extra virgin olive oil
                                        • 1 tsp Sea salt
                                        • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
                                        • 1½ Tbsp Fresh thyme, finely chopped
                                        • 1½ Tbsp Fresh oregano, finely chopped
                                        • 1½ Tbsp Fresh sage, finely chopped
                                        • 1 Tbsp Fresh rosemary, finely chopped
                                        • 1 Tbsp ½ tsp Minced garlic
                                        • 2½ Tbsp Maple syrup
                                        • 3 cups *Fresh spinach, coarsely chopped
                                        • 3 Tbsp Dried cranberries, finely chopped

                                        50 Servings

                                          Weight

                                          • 3 lb *Fresh carrots, ¼" slices
                                          • 3 lb *Fresh sweet potatoes, peeled, cubed 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
                                          *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 25 servings, use 2 pans.
                                            For 50 servings, use 4 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 25 servings use 1 pan.
                                            For 50 servings use 2 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 140 °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

                                          Harvest Delight USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          0 ½ cup (4 fl oz spoodle or No. 8 scoop)
                                          Calories
                                          92.61
                                          Total Fat
                                           
                                          3.14
                                          g
                                          5
                                          %
                                          Saturated Fat
                                           
                                          0.43
                                          g
                                          3
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          102.64
                                          mg
                                          4
                                          %
                                          Total Carbohydrate
                                           
                                          16.16
                                          g
                                          5
                                          %
                                          Dietary Fiber
                                           
                                          3.13
                                          g
                                          13
                                          %
                                          Protein
                                           
                                          1.2
                                          g
                                          2
                                          %
                                          Vitamin A
                                           
                                          11203.66
                                          IU
                                          224
                                          %
                                          Vitamin C
                                           
                                          10.94
                                          mg
                                          13
                                          %
                                          Calcium
                                           
                                          37.86
                                          mg
                                          4
                                          %
                                          Iron
                                           
                                          1.56
                                          mg
                                          9
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Carrots: 2 lb 2 oz
                                          Sweet potatoes: 2 lb
                                          Butternut squash: 1 lb 12 oz
                                          Red onions: 9 oz
                                          Green apples: 2 lb 9 oz
                                          Spinach: 6¼ oz
                                          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

                                          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
                                          25 Servings:
                                          About 9 lb
                                          About 3 qt/1 steam table pan
                                          50 Servings:
                                          About 18 lb
                                          About 1 gal 2 qt/2 steam table pans