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 NAMEFiscal 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.
Ingredients
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
Quantity
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
Ingredients
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
Quantity
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
*See Marketing Guide
Ingredients
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
Quantity
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
*See Marketing Guide
Ingredients
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
Quantity
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
*See Marketing Guide
Ingredients
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
Quantity
50 Servings
Weight
- 13 lb 8 oz *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- ½ cup Canola oil
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Black pepper
- 1 ½ cups Maple syrup
100 Servings
Weight
- 27 lb *Butternut squash, fresh, whole
- - - Canola oil
- - - Ground cinnamon
- - - Salt
- - - Black pepper
- - - Maple syrup
Measure
- - - *Butternut squash, fresh, whole
- 1 cup Canola oil
- 1 Tbsp 1 tsp Ground cinnamon
- 1 Tbsp 1 tsp Salt
- 1 Tbsp 1 tsp Black pepper
- 3 cups Maple syrup
*See Marketing Guide
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 lbAbout 1 gal 2 qt 1 cup
100 Servings:
About 24 lbAbout 3 gal 2 cups