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.
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)).
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  • 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 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


*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″)