Butternut Squash Casserole -
USDA Recipe for Schools
Ingredients
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Quantity
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Ingredients
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Quantity
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Ingredients
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Quantity
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Ingredients
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Quantity
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Ingredients
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Quantity
50 Servings
Weight
- 1 lb 6 oz Whole-wheat flour
- 9 oz Oats, rolled, dry
- 2 lb 7 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 1 lb 8 oz Margarine, trans-fat free
- 11 lb 8 oz *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 12 oz Frozen eggs, thawed
Measure
- 1 qt ³⁄4 cup 2 Tbsp 2 tsp Whole-wheat flour
- 3¹⁄3 cups 1 Tbsp 1 tsp Oats, rolled, dry
- 1 qt ²⁄3 cup 3 Tbsp 1 tsp Brown sugar
- 3 Tbsp 1¹⁄2 tsp Ground cinnamon
- 2 Tbsp 1⁄2 tsp Ground nutmeg
- ¹⁄2 tsp Salt
- 3 cups Margarine, trans-fat free
- 2 gal 3 qt 2 cups *Fresh butternut squash, diced
- 1 qt Half-and-half, fat-free
- 1 Tbsp 1 tsp Ground allspice
- 1 Tbsp 1 tsp Vanilla extract
- 1¹⁄3 cups Frozen eggs, thawed
100 Servings
Weight
- 2 lb 12 oz Whole-wheat flour
- 1 lb 2 oz Oats, rolled, dry
- 4 lb 14 oz Brown sugar
- - - Ground cinnamon
- - - Ground nutmeg
- - - Salt
- 3 lb Margarine, trans-fat free
- 23 lb *Fresh butternut squash, diced
- - - Half-and-half, fat-free
- - - Ground allspice
- - - Vanilla extract
- 1 lb 8 oz Frozen eggs, thawed
Measure
- 2 qt 1¾ cups 1 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2⅔ cups 2 Tbsp 2 tsp 2 qt 1¾ cups Oats, rolled, dry
- - - Brown sugar
- ¼ cup 3 Tbsp Ground cinnamon
- ¼ cup 1 tsp Ground nutmeg
- 1 tsp Salt
- 1 qt 2 cups Margarine, trans-fat free
- 5 gal 3 qt *Fresh butternut squash, diced
- 2 qt Half-and-half, fat-free
- 2 Tbsp 2 tsp Ground allspice
- 2 Tbsp 2 tsp Vanilla extract
- 2⅔ cups Frozen eggs, thawed
Instructions
- Topping: Combine flour, oats, ¾ cup 3 Tbsp (about 7½ oz) sugar, 2¼ tsp cinnamon, 2¼ tsp nutmeg, and salt in a large bowl. Stir well. Set remaining sugar, remaining cinnamon, and remaining nutmeg aside for step 3. Recommend to cook in batches of 25.
- Add 1 cup (about 8 oz) margarine. Using a fork or pastry blender, cut margarine into flour until mixture has a crumbly consistency. Set remaining margarine aside for step 3. Set topping aside for step 8.
- Casserole: Combine remaining sugar, remaining cinnamon, remaining nutmeg, remaining margarine, squash, half and half, allspice, vanilla extract, and eggs in a large bowl. Stir well.
- Pour 3 qt 2 cups (about 8 lb) squash mixture into a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Bake until slightly firm: Conventional oven: 375 °F for 45–50 minutes. Convection oven: 350 °F for 35–40 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Remove from oven and let rest for 35–40 minutes.
- Sprinkle 1 qt (about 1 lb 12 oz) topping over each pan.
- Bake until golden brown: Conventional oven: 375 °F for 35–40 minutes. Convection oven: 350 °F for 30–35 minutes.
- Allow to rest 30 minutes before serving.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2³⁄8′′ x 4′′).
Nutrition INFORMATION
USDA Recipe for Schools