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

Age Group: Ages 6-18
Serving Size: 50-100
Diced butternut squash roasted with maple syrup and cinnamon. 
½ cup (No. 8 scoop or 4 fl oz spoodle) provides ½ cup red/orange vegetable.
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.
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Prep Time 33 minutes
Cook Time 20 minutes
Total Time 53 minutes


  • 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 Facts
Maple Butternut Squash State (Wisconsin) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ½ cup (No. 8 scoop or 4 fl oz spoodle)
Calories 83 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 95mg4%
Total Carbohydrate 16g5%
Dietary Fiber 3g13%
Total Sugars 9g10%
Protein 1g2%
Calcium 34mg3%
Iron 0mg0%
*Marketing Guide
50 Servings:
Butternut squash, fresh, whole:
13 lb 8 oz 
100 Servings:
Butternut squash, fresh, whole:
27 lb 


*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