Central Valley Harvest Bake USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This succulent side dish that provides a striking contrast of flavors and textures.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop) provides: ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ¼ oz equivalent grains.
4.50 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Central_Valley_Harvest_Bake_I-20r_School_color.pdf

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Ingredients
 

50 Servings

    Weight

    • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
    • - - Extra virgin olive oil
    • 8 oz *Fresh red onions, diced
    • - - *Fresh jalapeno peppers, finely diced
    • 8½ oz *Fresh red bell peppers, diced
    • 2 oz Red quinoa, dry
    • - - Water
    • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
    • - - Fresh oregano, chopped
    • 1 lb 9 oz Sweetened applesauce
    • - - Kosher salt
    • - - Fresh lime juice (optional)
    • 1 lb Low-fat granola, no fruit

    Measure

    • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
    • ¼ cup 1 Tbsp Extra virgin olive oil
    • 1½ cups *Fresh red onions, diced
    • ⅓ cup *Fresh jalapeno peppers, finely diced
    • 1½ cups *Fresh red bell peppers, diced
    • ¼ cup Red quinoa, dry
    • ¾ cup Water
    • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 2 cups *Dry black beans, cooked (See Notes Section)
    • ½ cup 2 Tbsp Fresh oregano, chopped
    • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
    • 2 tsp Kosher salt
    • ¼ cup Fresh lime juice (optional)
    • 1 qt ½ cup Low-fat granola, no fruit

    100 Servings

      Weight

      • 21 lb *Fresh butternut squash, peeled, cubed ½”
      • - - Extra virgin olive oil
      • 1 lb ½ oz *Fresh red onions, diced
      • 3 oz *Fresh jalapeno peppers, finely diced
      • 1 lb 1 oz *Fresh red bell peppers, diced
      • 4 oz Red quinoa, dry
      • - - Water
      • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
      • - - Fresh oregano, chopped
      • 3 lb 2 oz Sweetened applesauce
      • - - Kosher salt
      • - - Fresh lime juice (optional)
      • 2 lb Low-fat granola, no fruit

      Measure

      • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
      • ½ cup 2 Tbsp Extra virgin olive oil
      • 3 cups *Fresh red onions, diced
      • ¾ cup *Fresh jalapeno peppers, finely diced
      • 3 cups *Fresh red bell peppers, diced
      • ½ cup Red quinoa, dry
      • 1½ cups Water
      • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 1 qt *Dry black beans, cooked (See Notes Section)
      • 1¼ cups Fresh oregano, chopped
      • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
      • 1 Tbsp 1 tsp Kosher salt
      • ½ cup Fresh lime juice (optional)
      • 2 qt 1 cup Low-fat granola, no fruit

      Quantity
       

      50 Servings

        Weight

        • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
        • - - Extra virgin olive oil
        • 8 oz *Fresh red onions, diced
        • - - *Fresh jalapeno peppers, finely diced
        • 8½ oz *Fresh red bell peppers, diced
        • 2 oz Red quinoa, dry
        • - - Water
        • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
        • - - Fresh oregano, chopped
        • 1 lb 9 oz Sweetened applesauce
        • - - Kosher salt
        • - - Fresh lime juice (optional)
        • 1 lb Low-fat granola, no fruit

        Measure

        • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
        • ¼ cup 1 Tbsp Extra virgin olive oil
        • 1½ cups *Fresh red onions, diced
        • ⅓ cup *Fresh jalapeno peppers, finely diced
        • 1½ cups *Fresh red bell peppers, diced
        • ¼ cup Red quinoa, dry
        • ¾ cup Water
        • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 2 cups *Dry black beans, cooked (See Notes Section)
        • ½ cup 2 Tbsp Fresh oregano, chopped
        • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
        • 2 tsp Kosher salt
        • ¼ cup Fresh lime juice (optional)
        • 1 qt ½ cup Low-fat granola, no fruit

        100 Servings

          Weight

          • 21 lb *Fresh butternut squash, peeled, cubed ½”
          • - - Extra virgin olive oil
          • 1 lb ½ oz *Fresh red onions, diced
          • 3 oz *Fresh jalapeno peppers, finely diced
          • 1 lb 1 oz *Fresh red bell peppers, diced
          • 4 oz Red quinoa, dry
          • - - Water
          • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
          • - - Fresh oregano, chopped
          • 3 lb 2 oz Sweetened applesauce
          • - - Kosher salt
          • - - Fresh lime juice (optional)
          • 2 lb Low-fat granola, no fruit

          Measure

          • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
          • ½ cup 2 Tbsp Extra virgin olive oil
          • 3 cups *Fresh red onions, diced
          • ¾ cup *Fresh jalapeno peppers, finely diced
          • 3 cups *Fresh red bell peppers, diced
          • ½ cup Red quinoa, dry
          • 1½ cups Water
          • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 1 qt *Dry black beans, cooked (See Notes Section)
          • 1¼ cups Fresh oregano, chopped
          • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
          • 1 Tbsp 1 tsp Kosher salt
          • ½ cup Fresh lime juice (optional)
          • 2 qt 1 cup Low-fat granola, no fruit

          Ingredients
           

          50 Servings

            Weight

            • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
            • - - Extra virgin olive oil
            • 8 oz *Fresh red onions, diced
            • - - *Fresh jalapeno peppers, finely diced
            • 8½ oz *Fresh red bell peppers, diced
            • 2 oz Red quinoa, dry
            • - - Water
            • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
            • - - Fresh oregano, chopped
            • 1 lb 9 oz Sweetened applesauce
            • - - Kosher salt
            • - - Fresh lime juice (optional)
            • 1 lb Low-fat granola, no fruit

            Measure

            • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
            • ¼ cup 1 Tbsp Extra virgin olive oil
            • 1½ cups *Fresh red onions, diced
            • ⅓ cup *Fresh jalapeno peppers, finely diced
            • 1½ cups *Fresh red bell peppers, diced
            • ¼ cup Red quinoa, dry
            • ¾ cup Water
            • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 2 cups *Dry black beans, cooked (See Notes Section)
            • ½ cup 2 Tbsp Fresh oregano, chopped
            • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
            • 2 tsp Kosher salt
            • ¼ cup Fresh lime juice (optional)
            • 1 qt ½ cup Low-fat granola, no fruit

            100 Servings

              Weight

              • 21 lb *Fresh butternut squash, peeled, cubed ½”
              • - - Extra virgin olive oil
              • 1 lb ½ oz *Fresh red onions, diced
              • 3 oz *Fresh jalapeno peppers, finely diced
              • 1 lb 1 oz *Fresh red bell peppers, diced
              • 4 oz Red quinoa, dry
              • - - Water
              • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
              • - - Fresh oregano, chopped
              • 3 lb 2 oz Sweetened applesauce
              • - - Kosher salt
              • - - Fresh lime juice (optional)
              • 2 lb Low-fat granola, no fruit

              Measure

              • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
              • ½ cup 2 Tbsp Extra virgin olive oil
              • 3 cups *Fresh red onions, diced
              • ¾ cup *Fresh jalapeno peppers, finely diced
              • 3 cups *Fresh red bell peppers, diced
              • ½ cup Red quinoa, dry
              • 1½ cups Water
              • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 1 qt *Dry black beans, cooked (See Notes Section)
              • 1¼ cups Fresh oregano, chopped
              • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
              • 1 Tbsp 1 tsp Kosher salt
              • ½ cup Fresh lime juice (optional)
              • 2 qt 1 cup Low-fat granola, no fruit

              Quantity
               

              50 Servings

                Weight

                • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                • - - Extra virgin olive oil
                • 8 oz *Fresh red onions, diced
                • - - *Fresh jalapeno peppers, finely diced
                • 8½ oz *Fresh red bell peppers, diced
                • 2 oz Red quinoa, dry
                • - - Water
                • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
                • - - Fresh oregano, chopped
                • 1 lb 9 oz Sweetened applesauce
                • - - Kosher salt
                • - - Fresh lime juice (optional)
                • 1 lb Low-fat granola, no fruit

                Measure

                • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
                • ¼ cup 1 Tbsp Extra virgin olive oil
                • 1½ cups *Fresh red onions, diced
                • ⅓ cup *Fresh jalapeno peppers, finely diced
                • 1½ cups *Fresh red bell peppers, diced
                • ¼ cup Red quinoa, dry
                • ¾ cup Water
                • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 2 cups *Dry black beans, cooked (See Notes Section)
                • ½ cup 2 Tbsp Fresh oregano, chopped
                • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
                • 2 tsp Kosher salt
                • ¼ cup Fresh lime juice (optional)
                • 1 qt ½ cup Low-fat granola, no fruit

                100 Servings

                  Weight

                  • 21 lb *Fresh butternut squash, peeled, cubed ½”
                  • - - Extra virgin olive oil
                  • 1 lb ½ oz *Fresh red onions, diced
                  • 3 oz *Fresh jalapeno peppers, finely diced
                  • 1 lb 1 oz *Fresh red bell peppers, diced
                  • 4 oz Red quinoa, dry
                  • - - Water
                  • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
                  • - - Fresh oregano, chopped
                  • 3 lb 2 oz Sweetened applesauce
                  • - - Kosher salt
                  • - - Fresh lime juice (optional)
                  • 2 lb Low-fat granola, no fruit

                  Measure

                  • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                  • ½ cup 2 Tbsp Extra virgin olive oil
                  • 3 cups *Fresh red onions, diced
                  • ¾ cup *Fresh jalapeno peppers, finely diced
                  • 3 cups *Fresh red bell peppers, diced
                  • ½ cup Red quinoa, dry
                  • 1½ cups Water
                  • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 1 qt *Dry black beans, cooked (See Notes Section)
                  • 1¼ cups Fresh oregano, chopped
                  • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
                  • 1 Tbsp 1 tsp Kosher salt
                  • ½ cup Fresh lime juice (optional)
                  • 2 qt 1 cup Low-fat granola, no fruit
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                    • - - Extra virgin olive oil
                    • 8 oz *Fresh red onions, diced
                    • - - *Fresh jalapeno peppers, finely diced
                    • 8½ oz *Fresh red bell peppers, diced
                    • 2 oz Red quinoa, dry
                    • - - Water
                    • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
                    • - - Fresh oregano, chopped
                    • 1 lb 9 oz Sweetened applesauce
                    • - - Kosher salt
                    • - - Fresh lime juice (optional)
                    • 1 lb Low-fat granola, no fruit

                    Measure

                    • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
                    • ¼ cup 1 Tbsp Extra virgin olive oil
                    • 1½ cups *Fresh red onions, diced
                    • ⅓ cup *Fresh jalapeno peppers, finely diced
                    • 1½ cups *Fresh red bell peppers, diced
                    • ¼ cup Red quinoa, dry
                    • ¾ cup Water
                    • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 2 cups *Dry black beans, cooked (See Notes Section)
                    • ½ cup 2 Tbsp Fresh oregano, chopped
                    • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
                    • 2 tsp Kosher salt
                    • ¼ cup Fresh lime juice (optional)
                    • 1 qt ½ cup Low-fat granola, no fruit

                    100 Servings

                      Weight

                      • 21 lb *Fresh butternut squash, peeled, cubed ½”
                      • - - Extra virgin olive oil
                      • 1 lb ½ oz *Fresh red onions, diced
                      • 3 oz *Fresh jalapeno peppers, finely diced
                      • 1 lb 1 oz *Fresh red bell peppers, diced
                      • 4 oz Red quinoa, dry
                      • - - Water
                      • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
                      • - - Fresh oregano, chopped
                      • 3 lb 2 oz Sweetened applesauce
                      • - - Kosher salt
                      • - - Fresh lime juice (optional)
                      • 2 lb Low-fat granola, no fruit

                      Measure

                      • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                      • ½ cup 2 Tbsp Extra virgin olive oil
                      • 3 cups *Fresh red onions, diced
                      • ¾ cup *Fresh jalapeno peppers, finely diced
                      • 3 cups *Fresh red bell peppers, diced
                      • ½ cup Red quinoa, dry
                      • 1½ cups Water
                      • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 1 qt *Dry black beans, cooked (See Notes Section)
                      • 1¼ cups Fresh oregano, chopped
                      • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
                      • 1 Tbsp 1 tsp Kosher salt
                      • ½ cup Fresh lime juice (optional)
                      • 2 qt 1 cup Low-fat granola, no fruit

                      Quantity
                       

                      50 Servings

                        Weight

                        • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                        • - - Extra virgin olive oil
                        • 8 oz *Fresh red onions, diced
                        • - - *Fresh jalapeno peppers, finely diced
                        • 8½ oz *Fresh red bell peppers, diced
                        • 2 oz Red quinoa, dry
                        • - - Water
                        • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
                        • - - Fresh oregano, chopped
                        • 1 lb 9 oz Sweetened applesauce
                        • - - Kosher salt
                        • - - Fresh lime juice (optional)
                        • 1 lb Low-fat granola, no fruit

                        Measure

                        • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
                        • ¼ cup 1 Tbsp Extra virgin olive oil
                        • 1½ cups *Fresh red onions, diced
                        • ⅓ cup *Fresh jalapeno peppers, finely diced
                        • 1½ cups *Fresh red bell peppers, diced
                        • ¼ cup Red quinoa, dry
                        • ¾ cup Water
                        • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 2 cups *Dry black beans, cooked (See Notes Section)
                        • ½ cup 2 Tbsp Fresh oregano, chopped
                        • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
                        • 2 tsp Kosher salt
                        • ¼ cup Fresh lime juice (optional)
                        • 1 qt ½ cup Low-fat granola, no fruit

                        100 Servings

                          Weight

                          • 21 lb *Fresh butternut squash, peeled, cubed ½”
                          • - - Extra virgin olive oil
                          • 1 lb ½ oz *Fresh red onions, diced
                          • 3 oz *Fresh jalapeno peppers, finely diced
                          • 1 lb 1 oz *Fresh red bell peppers, diced
                          • 4 oz Red quinoa, dry
                          • - - Water
                          • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
                          • - - Fresh oregano, chopped
                          • 3 lb 2 oz Sweetened applesauce
                          • - - Kosher salt
                          • - - Fresh lime juice (optional)
                          • 2 lb Low-fat granola, no fruit

                          Measure

                          • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                          • ½ cup 2 Tbsp Extra virgin olive oil
                          • 3 cups *Fresh red onions, diced
                          • ¾ cup *Fresh jalapeno peppers, finely diced
                          • 3 cups *Fresh red bell peppers, diced
                          • ½ cup Red quinoa, dry
                          • 1½ cups Water
                          • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 1 qt *Dry black beans, cooked (See Notes Section)
                          • 1¼ cups Fresh oregano, chopped
                          • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
                          • 1 Tbsp 1 tsp Kosher salt
                          • ½ cup Fresh lime juice (optional)
                          • 2 qt 1 cup Low-fat granola, no fruit
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                            • - - Extra virgin olive oil
                            • 8 oz *Fresh red onions, diced
                            • - - *Fresh jalapeno peppers, finely diced
                            • 8½ oz *Fresh red bell peppers, diced
                            • 2 oz Red quinoa, dry
                            • - - Water
                            • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
                            • - - Fresh oregano, chopped
                            • 1 lb 9 oz Sweetened applesauce
                            • - - Kosher salt
                            • - - Fresh lime juice (optional)
                            • 1 lb Low-fat granola, no fruit

                            Measure

                            • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
                            • ¼ cup 1 Tbsp Extra virgin olive oil
                            • 1½ cups *Fresh red onions, diced
                            • ⅓ cup *Fresh jalapeno peppers, finely diced
                            • 1½ cups *Fresh red bell peppers, diced
                            • ¼ cup Red quinoa, dry
                            • ¾ cup Water
                            • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 2 cups *Dry black beans, cooked (See Notes Section)
                            • ½ cup 2 Tbsp Fresh oregano, chopped
                            • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
                            • 2 tsp Kosher salt
                            • ¼ cup Fresh lime juice (optional)
                            • 1 qt ½ cup Low-fat granola, no fruit

                            100 Servings

                              Weight

                              • 21 lb *Fresh butternut squash, peeled, cubed ½”
                              • - - Extra virgin olive oil
                              • 1 lb ½ oz *Fresh red onions, diced
                              • 3 oz *Fresh jalapeno peppers, finely diced
                              • 1 lb 1 oz *Fresh red bell peppers, diced
                              • 4 oz Red quinoa, dry
                              • - - Water
                              • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
                              • - - Fresh oregano, chopped
                              • 3 lb 2 oz Sweetened applesauce
                              • - - Kosher salt
                              • - - Fresh lime juice (optional)
                              • 2 lb Low-fat granola, no fruit

                              Measure

                              • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                              • ½ cup 2 Tbsp Extra virgin olive oil
                              • 3 cups *Fresh red onions, diced
                              • ¾ cup *Fresh jalapeno peppers, finely diced
                              • 3 cups *Fresh red bell peppers, diced
                              • ½ cup Red quinoa, dry
                              • 1½ cups Water
                              • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 1 qt *Dry black beans, cooked (See Notes Section)
                              • 1¼ cups Fresh oregano, chopped
                              • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
                              • 1 Tbsp 1 tsp Kosher salt
                              • ½ cup Fresh lime juice (optional)
                              • 2 qt 1 cup Low-fat granola, no fruit

                              Quantity
                               

                              50 Servings

                                Weight

                                • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                                • - - Extra virgin olive oil
                                • 8 oz *Fresh red onions, diced
                                • - - *Fresh jalapeno peppers, finely diced
                                • 8½ oz *Fresh red bell peppers, diced
                                • 2 oz Red quinoa, dry
                                • - - Water
                                • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
                                • - - Fresh oregano, chopped
                                • 1 lb 9 oz Sweetened applesauce
                                • - - Kosher salt
                                • - - Fresh lime juice (optional)
                                • 1 lb Low-fat granola, no fruit

                                Measure

                                • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
                                • ¼ cup 1 Tbsp Extra virgin olive oil
                                • 1½ cups *Fresh red onions, diced
                                • ⅓ cup *Fresh jalapeno peppers, finely diced
                                • 1½ cups *Fresh red bell peppers, diced
                                • ¼ cup Red quinoa, dry
                                • ¾ cup Water
                                • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 2 cups *Dry black beans, cooked (See Notes Section)
                                • ½ cup 2 Tbsp Fresh oregano, chopped
                                • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
                                • 2 tsp Kosher salt
                                • ¼ cup Fresh lime juice (optional)
                                • 1 qt ½ cup Low-fat granola, no fruit

                                100 Servings

                                  Weight

                                  • 21 lb *Fresh butternut squash, peeled, cubed ½”
                                  • - - Extra virgin olive oil
                                  • 1 lb ½ oz *Fresh red onions, diced
                                  • 3 oz *Fresh jalapeno peppers, finely diced
                                  • 1 lb 1 oz *Fresh red bell peppers, diced
                                  • 4 oz Red quinoa, dry
                                  • - - Water
                                  • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
                                  • - - Fresh oregano, chopped
                                  • 3 lb 2 oz Sweetened applesauce
                                  • - - Kosher salt
                                  • - - Fresh lime juice (optional)
                                  • 2 lb Low-fat granola, no fruit

                                  Measure

                                  • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                                  • ½ cup 2 Tbsp Extra virgin olive oil
                                  • 3 cups *Fresh red onions, diced
                                  • ¾ cup *Fresh jalapeno peppers, finely diced
                                  • 3 cups *Fresh red bell peppers, diced
                                  • ½ cup Red quinoa, dry
                                  • 1½ cups Water
                                  • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 1 qt *Dry black beans, cooked (See Notes Section)
                                  • 1¼ cups Fresh oregano, chopped
                                  • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
                                  • 1 Tbsp 1 tsp Kosher salt
                                  • ½ cup Fresh lime juice (optional)
                                  • 2 qt 1 cup Low-fat granola, no fruit
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                                    • - - Extra virgin olive oil
                                    • 8 oz *Fresh red onions, diced
                                    • - - *Fresh jalapeno peppers, finely diced
                                    • 8½ oz *Fresh red bell peppers, diced
                                    • 2 oz Red quinoa, dry
                                    • - - Water
                                    • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
                                    • - - Fresh oregano, chopped
                                    • 1 lb 9 oz Sweetened applesauce
                                    • - - Kosher salt
                                    • - - Fresh lime juice (optional)
                                    • 1 lb Low-fat granola, no fruit

                                    Measure

                                    • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
                                    • ¼ cup 1 Tbsp Extra virgin olive oil
                                    • 1½ cups *Fresh red onions, diced
                                    • ⅓ cup *Fresh jalapeno peppers, finely diced
                                    • 1½ cups *Fresh red bell peppers, diced
                                    • ¼ cup Red quinoa, dry
                                    • ¾ cup Water
                                    • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 2 cups *Dry black beans, cooked (See Notes Section)
                                    • ½ cup 2 Tbsp Fresh oregano, chopped
                                    • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
                                    • 2 tsp Kosher salt
                                    • ¼ cup Fresh lime juice (optional)
                                    • 1 qt ½ cup Low-fat granola, no fruit

                                    100 Servings

                                      Weight

                                      • 21 lb *Fresh butternut squash, peeled, cubed ½”
                                      • - - Extra virgin olive oil
                                      • 1 lb ½ oz *Fresh red onions, diced
                                      • 3 oz *Fresh jalapeno peppers, finely diced
                                      • 1 lb 1 oz *Fresh red bell peppers, diced
                                      • 4 oz Red quinoa, dry
                                      • - - Water
                                      • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
                                      • - - Fresh oregano, chopped
                                      • 3 lb 2 oz Sweetened applesauce
                                      • - - Kosher salt
                                      • - - Fresh lime juice (optional)
                                      • 2 lb Low-fat granola, no fruit

                                      Measure

                                      • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                                      • ½ cup 2 Tbsp Extra virgin olive oil
                                      • 3 cups *Fresh red onions, diced
                                      • ¾ cup *Fresh jalapeno peppers, finely diced
                                      • 3 cups *Fresh red bell peppers, diced
                                      • ½ cup Red quinoa, dry
                                      • 1½ cups Water
                                      • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 1 qt *Dry black beans, cooked (See Notes Section)
                                      • 1¼ cups Fresh oregano, chopped
                                      • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
                                      • 1 Tbsp 1 tsp Kosher salt
                                      • ½ cup Fresh lime juice (optional)
                                      • 2 qt 1 cup Low-fat granola, no fruit

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 10 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
                                        • - - Extra virgin olive oil
                                        • 8 oz *Fresh red onions, diced
                                        • - - *Fresh jalapeno peppers, finely diced
                                        • 8½ oz *Fresh red bell peppers, diced
                                        • 2 oz Red quinoa, dry
                                        • - - Water
                                        • 1 lb 1 oz Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 1 lb 1 oz *Dry black beans, cooked (See Notes Section)
                                        • - - Fresh oregano, chopped
                                        • 1 lb 9 oz Sweetened applesauce
                                        • - - Kosher salt
                                        • - - Fresh lime juice (optional)
                                        • 1 lb Low-fat granola, no fruit

                                        Measure

                                        • 2 gal ½ qt *Fresh butternut squash, peeled, cubed ½"
                                        • ¼ cup 1 Tbsp Extra virgin olive oil
                                        • 1½ cups *Fresh red onions, diced
                                        • ⅓ cup *Fresh jalapeno peppers, finely diced
                                        • 1½ cups *Fresh red bell peppers, diced
                                        • ¼ cup Red quinoa, dry
                                        • ¾ cup Water
                                        • 2 cups (¼ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 2 cups *Dry black beans, cooked (See Notes Section)
                                        • ½ cup 2 Tbsp Fresh oregano, chopped
                                        • 2⅔ cups (¼ No. 10 can) Sweetened applesauce
                                        • 2 tsp Kosher salt
                                        • ¼ cup Fresh lime juice (optional)
                                        • 1 qt ½ cup Low-fat granola, no fruit

                                        100 Servings

                                          Weight

                                          • 21 lb *Fresh butternut squash, peeled, cubed ½”
                                          • - - Extra virgin olive oil
                                          • 1 lb ½ oz *Fresh red onions, diced
                                          • 3 oz *Fresh jalapeno peppers, finely diced
                                          • 1 lb 1 oz *Fresh red bell peppers, diced
                                          • 4 oz Red quinoa, dry
                                          • - - Water
                                          • 2 lb 2 oz Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 2 lb 2 oz *Dry black beans, cooked (See Notes Section)
                                          • - - Fresh oregano, chopped
                                          • 3 lb 2 oz Sweetened applesauce
                                          • - - Kosher salt
                                          • - - Fresh lime juice (optional)
                                          • 2 lb Low-fat granola, no fruit

                                          Measure

                                          • 4 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
                                          • ½ cup 2 Tbsp Extra virgin olive oil
                                          • 3 cups *Fresh red onions, diced
                                          • ¾ cup *Fresh jalapeno peppers, finely diced
                                          • 3 cups *Fresh red bell peppers, diced
                                          • ½ cup Red quinoa, dry
                                          • 1½ cups Water
                                          • 1 qt (½ No. 10 can) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 1 qt *Dry black beans, cooked (See Notes Section)
                                          • 1¼ cups Fresh oregano, chopped
                                          • 1 qt 1⅓ cups (½ No. 10 can) Sweetened applesauce
                                          • 1 Tbsp 1 tsp Kosher salt
                                          • ½ cup Fresh lime juice (optional)
                                          • 2 qt 1 cup Low-fat granola, no fruit
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Toss squash in half of oil reserving the other half for step 3. Transfer to a sheet pan (18” x 26” x 1”) lightly coated with pan release spray.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Roast uncovered until lightly brown around the edges:
                                            Conventional oven: 350 °F for 30 minutes
                                            Convection oven: 350 °F for 22 minutes
                                            Critical Control Point: Hold at 135 °F or higher.
                                          • Toss onions, jalapeno peppers, and red peppers with remaining oil.
                                          • Line a sheet pan (18” x 26” x 1”) with aluminum foil or a nonstick pan liner. Spread vegetable mixture on sheet pan.
                                          • Roast:
                                            Conventional oven: 350 °F for 15 minutes
                                            Convection oven: 350 °F for 10 minutes
                                            Check mixture after 10 minutes. Cook vegetables until they soften and turn brown around the edges.
                                            DO NOT OVERCOOK.
                                            Remove from oven.
                                            Critical Control Point: Hold at 135 °F or higher.
                                          • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
                                          • Combine quinoa and water in a covered saucepan and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked.
                                          • Combine squash, black beans, quinoa, and oregano.
                                          • Mix in applesauce, salt, and optional lime juice.
                                          • Fold in onion and pepper mixture.
                                          • Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray. Pour mixture into pan, pressing to gently to pack.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Sprinkle granola evenly over the top.
                                          • Bake until heated through and granola is lightly browned:
                                            Conventional oven: 350 °F for 30 minutes
                                            Convection oven: 350 °F for 22 minutes
                                            Critical Control Point: Heat for 135 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with No. 8 scoop (½ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Central Valley Harvest Bake USDA Recipe for Schools
                                          Amount Per Serving 0 ½ cup (No. 8 scoop)
                                          Calories 97.43 Calories from Fat 17
                                          % Daily Value*
                                          Total Fat 1.92g3%
                                          Saturated Fat 0.32g2%
                                          Cholesterol 0mg0%
                                          Sodium 114.57mg5%
                                          Total Carbohydrate 20.26g7%
                                          Dietary Fiber 3.65g15%
                                          Protein 2.03g4%
                                          Vitamin A 8911.78IU178%
                                          Vitamin C 18.56mg22%
                                          Calcium 43.98mg4%
                                          Iron 1.01mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Butternut squash: 12 lb 8 oz
                                          Red onions: 10 oz
                                          Jalapeno peppers: 2 oz
                                          Red bell peppers: 11 oz
                                          Dry black beans: 8½ oz
                                          100 Servings:
                                          Butternut squash: 25 lb
                                          Red onions: 1 lb 4 oz
                                          Jalapeno peppers: 4 oz
                                          Red bell peppers: 1 lb 6 oz
                                          Dry black beans: 1 lb 1 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS
                                          Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.
                                          Use hot beans immediately.
                                          Critical Control Point: Hold for hot service at 135 °F or higher. OR Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
                                          1 lb dry black beans = about 2½ cups dry or 4½ cups cooked beans.
                                          Yield / Volume
                                          50 Servings:
                                          About 14 lb
                                          2 steam table pans
                                          100 Servings:
                                          About 28 lb 8 oz
                                          4 steam table pans