Maple Butternut Squash State (Wisconsin) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Diced butternut squash roasted with maple syrup and cinnamon. 
NSLP/SBP CREDITING INFORMATION:
½ cup (No. 8 scoop or 4 fl oz spoodle) provides ½ cup red/orange vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Wisconsin Department of Public Instruction 
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
1.75 from 4 votes

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Prep Time 33 minutes
Cook Time 20 minutes
Total Time 53 minutes

Instructions
 

  • Preheat conventional oven to 400 °F or convection oven to 375 °F.
  • Peel, seed, and cut squash to uniform size, approximately ¾-inch pieces.
  • Place squash evenly on lined sheet pans. Drizzle each pan with ¼ cup canola oil and toss to coat. Sprinkle each pan with 1 tsp cinnamon, 1 tsp, salt, and 1 tsp black pepper.
    For 50 servings, use two sheet pans.
    For 100 servings, use four sheet pans.
  • Bake:
    Conventional oven at 400 °F for 20 minutes.
    Convection oven at 375 °F on low fan for 20 minutes. 
  • Remove pans from oven. Turn and toss the squash, redistributing into an even layer on each sheet pan. Drizzle each pan with ¾ cup maple syrup.
  • Roast squash another 20 minutes until tender and slightly brown on the edges. Remove squash from pan immediately.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
  • Portion ½ cup with No. 8 scoop or 4 fl oz spoodle.

Nutrition INFORMATION

Maple Butternut Squash State (Wisconsin) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
0 ½ cup (No. 8 scoop or 4 fl oz spoodle)
Calories
83
Total Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
95
mg
4
%
Total Carbohydrate
 
16
g
5
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
9
g
10
%
Protein
 
1
g
2
%
Calcium
 
34
mg
3
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide
50 Servings:
Butternut squash, fresh, whole:
13 lb 8 oz 
100 Servings:
Butternut squash, fresh, whole:
27 lb 

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 12 lb
About 1 gal 2 qt 1 cup
100 Servings:
About 24 lb
About 3 gal 2 cups