Harvest Delight USDA Recipe for Child Care Centers

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
    • 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)
    • Tbsp Fresh thyme, finely chopped
    • Tbsp Fresh oregano, finely chopped
    • Tbsp Fresh sage, finely chopped
    • 1 Tbsp Fresh rosemary, finely chopped
    • 1 Tbsp ½ tsp Minced garlic
    • 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
      • 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
      • 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
        • 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)
        • Tbsp Fresh thyme, finely chopped
        • Tbsp Fresh oregano, finely chopped
        • Tbsp Fresh sage, finely chopped
        • 1 Tbsp Fresh rosemary, finely chopped
        • 1 Tbsp ½ tsp Minced garlic
        • 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
          • 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
          • 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
            • 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)
            • Tbsp Fresh thyme, finely chopped
            • Tbsp Fresh oregano, finely chopped
            • Tbsp Fresh sage, finely chopped
            • 1 Tbsp Fresh rosemary, finely chopped
            • 1 Tbsp ½ tsp Minced garlic
            • 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
              • 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
              • 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
                • 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)
                • Tbsp Fresh thyme, finely chopped
                • Tbsp Fresh oregano, finely chopped
                • Tbsp Fresh sage, finely chopped
                • 1 Tbsp Fresh rosemary, finely chopped
                • 1 Tbsp ½ tsp Minced garlic
                • 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
                  • 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
                  • 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
                    • 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)
                    • Tbsp Fresh thyme, finely chopped
                    • Tbsp Fresh oregano, finely chopped
                    • Tbsp Fresh sage, finely chopped
                    • 1 Tbsp Fresh rosemary, finely chopped
                    • 1 Tbsp ½ tsp Minced garlic
                    • 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
                      • 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
                      • 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
                        • 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)
                        • Tbsp Fresh thyme, finely chopped
                        • Tbsp Fresh oregano, finely chopped
                        • Tbsp Fresh sage, finely chopped
                        • 1 Tbsp Fresh rosemary, finely chopped
                        • 1 Tbsp ½ tsp Minced garlic
                        • 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
                          • 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
                          • 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
                            • 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)
                            • Tbsp Fresh thyme, finely chopped
                            • Tbsp Fresh oregano, finely chopped
                            • Tbsp Fresh sage, finely chopped
                            • 1 Tbsp Fresh rosemary, finely chopped
                            • 1 Tbsp ½ tsp Minced garlic
                            • 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
                              • 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
                              • 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
                                • 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)
                                • Tbsp Fresh thyme, finely chopped
                                • Tbsp Fresh oregano, finely chopped
                                • Tbsp Fresh sage, finely chopped
                                • 1 Tbsp Fresh rosemary, finely chopped
                                • 1 Tbsp ½ tsp Minced garlic
                                • 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
                                  • 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
                                  • 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
                                    • 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)
                                    • Tbsp Fresh thyme, finely chopped
                                    • Tbsp Fresh oregano, finely chopped
                                    • Tbsp Fresh sage, finely chopped
                                    • 1 Tbsp Fresh rosemary, finely chopped
                                    • 1 Tbsp ½ tsp Minced garlic
                                    • 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
                                      • 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
                                      • 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
                                        • 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)
                                        • Tbsp Fresh thyme, finely chopped
                                        • Tbsp Fresh oregano, finely chopped
                                        • Tbsp Fresh sage, finely chopped
                                        • 1 Tbsp Fresh rosemary, finely chopped
                                        • 1 Tbsp ½ tsp Minced garlic
                                        • 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
                                          • 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
                                          • 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

                                          Nutrition Facts
                                          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 Calories from Fat 28
                                          % Daily Value*
                                          Total Fat 3.14g5%
                                          Saturated Fat 0.43g3%
                                          Cholesterol 0mg0%
                                          Sodium 102.64mg4%
                                          Total Carbohydrates 16.16g5%
                                          Dietary Fiber 3.13g13%
                                          Protein 1.2g2%
                                          Vitamin A 11203.66IU224%
                                          Vitamin C 10.94mg13%
                                          Calcium 37.86mg4%
                                          Iron 1.56mg9%
                                          *
                                          *Marketing Guide
                                          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