Central Valley Harvest Bake USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5
Serving Size: 6
A succulent side dish that provides a striking contrast of flavors and textures. CACFP CREDITING INFORMATION½ cup provides ½ cup vegetable and ¼ oz equivalent grains.
Ingredients
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
Quantity
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
Ingredients
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
Quantity
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
*See Marketing Guide
Ingredients
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
Quantity
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
*See Marketing Guide
Ingredients
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
Quantity
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
*See Marketing Guide
Ingredients
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
Quantity
- 3 cups Fresh butternut squash, peeled, seeded, cubed ½”
- 2 tsp Extra virgin olive oil
- ⅓ cup Fresh red onions, peeled, diced
- 2¼ tsp Fresh jalapeno pepper, seeded, diced
- ¼ cup Fresh red bell pepper, seeded, diced
- 1 Tbsp Red quinoa, dry
- ¼ cup Canned low-sodium black beans, drained, rinsed
- 3½ tsp Fresh oregano, chopped
- 2½ Tbsp Sweetened applesauce
- ¼ tsp Kosher salt
- 2 Tbsp Fresh lime juice (optional)
- ¾ cup Low-fat granola, no fruit
*See Marketing Guide
Instructions
- Preheat oven to 350 °F.
- In a large bowl, toss squash in 1 tsp olive oil. Spread onto a large baking sheet sprayed with nonstick cooking spray. Roast in oven at 350 °F for 30 minutes or until tender and lightly brown around the edges. Remove and keep warm.
- In a small bowl, toss onions, jalapeno peppers, and red peppers with remaining olive oil. Spread vegetables evenly onto a baking sheet sprayed with a nonstick cooking spray and roast in oven at 350 °F for 15 minutes or until tender and lightly brown around the edges. Check the vegetables often, they will brown very quickly. Remove and keep warm.
- Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ½ cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 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. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa and water
- In a large bowl, combine squash, black beans, quinoa, and oregano.
- Mix in applesauce, salt, and optional fresh lime juice.
- Add onions, jalapeno peppers, and red peppers. Mix well.
- Pour mixture into an 8” x 8” nonstick baking pan. Press gently to pack. Sprinkle granola evenly over the top of mixture. Bake for 30 minutes at 350 °F. Granola should be lightly browned. Serve hot.
Nutrition INFORMATION
Central Valley Harvest Bake USDA Recipe for Family Child Care Homes
Amount Per Serving
0 ½ cup
Calories
97
Total Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
115
mg
5
%
Total Carbohydrate
20
g
7
%
Dietary Fiber
4
g
17
%
Protein
2
g
4
%
Vitamin A
8912
IU
178
%
Vitamin C
19
mg
23
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
Yield / Volume
