Butternut Squash Casserole USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Butternut Squash Surprise is enhanced with spices and an oatmeal crumble topping.
NSLP/SBP CREDITING INFORMATION
½ cup serving provides ½ cup red/orange vegetable.
The Dietary Guidelines identify grain-based desserts as sources of added sugars and saturated fats. To better align the CACFP meal patterns with the Dietary Guidelines, grain-based desserts cannot count toward the grains requirement at any meal or snack under the updated CACFP meal patterns (7 CFR226.20(a)(4)(iii)).
2.50 from 2 votes
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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
                  *See Marketing Guide

                  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
                          *See Marketing Guide

                          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
                                  *See Marketing Guide

                                  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
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Butternut Squash Casserole USDA Recipe for Schools
                                          Amount Per Serving 1 piece (about 2³⁄8′′ x 4′′)
                                          Calories 249 Calories from Fat 63
                                          % Daily Value*
                                          Total Fat 7g11%
                                          Saturated Fat 2g13%
                                          Cholesterol 28mg9%
                                          Sodium 144mg6%
                                          Potassium 447mg13%
                                          Total Carbohydrate 45g15%
                                          Dietary Fiber 4g17%
                                          Total Sugars 24g27%
                                          Protein 4g8%
                                          Vitamin D 66IU440%
                                          Calcium 91mg9%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Butternut squash: 13 lb 12 oz
                                          100 Servings:
                                          Butternut squash: 27 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:
                                          About 19 lb 3 oz
                                          About 2 gal 1 qt 2⅓ cups/2 steam table pans (12″ x 20″ x 2½″)
                                          100 Servings:
                                          About 38 lb 6 oz
                                          About 4 gal 3 qt ¾ cup/4 steam table pans (12″ x 20″ x 2½″)