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4.50 from 2 votes

Local Harvest Bake USDA Recipe for Schools

Local Harvest Bake is root vegetables roasted with garlic, salt, and olive oil.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 4 fl oz spoodle) provides ³⁄8 cup red/orange vegetable and ¹⁄8 cup other vegetable.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Fall, Winter
50 Servings
Calories: 84

Ingredients

50 Servings

    Weight

    • 4 lb *Butternut squash, fresh, peeled, cubed ¹⁄2"
    • 4 lb *Beets, fresh, peeled,cubed ¹⁄2"
    • 4 lb *Sweet potatoes, fresh, peeled, cubed ½"
    • - - Olive oil
    • - - Salt, kosher
    • - - Garlic, fresh, minced
    • - - Parsley, dried

    Measure

    • 3 qt 3 cups *Butternut squash, fresh, peeled, cubed ¹⁄2"
    • 3 qt 3 cups *Beets, fresh, peeled, cubed ¹⁄2"
    • 3 qt *Sweet potatoes, fresh, peeled, cubed ¹⁄2"
    • ⅔ cup Olive oil
    • 2 tsp Salt, kosher
    • 2 Tbsp 1 tsp Garlic, fresh, minced
    • 2 tsp Parsley, dried

    100 Servings

      Weight

      • 8 lb *Butternut squash, fresh, peeled, cubed
      • 8 lb *Beets, fresh, peeled, cubed ½"
      • 8 lb *Sweet potatoes, fresh, peeled, cubed ½"
      • - - Olive oil
      • - - Salt, kosher
      • - - Garlic, fresh, minced
      • - - Parsley, dried

      Measure

      • 1 gal 3 qt 1 pt *Butternut squash, fresh, peeled, cubed ½"
      • 1 gal 3 qt 1 pt *Beets, fresh, peeled, cubed ½"
      • 1 gal 2 qt *Sweet potatoes, fresh, peeled, cubed ½"
      • 1⅓ cups Olive oil
      • 1 Tbsp 1 tsp Salt, kosher
      • ¼ cup 2 tsp Garlic, fresh, minced
      • 1 Tbsp Parsley, dried

      -

      50 Servings

        Weight

        • 4 lb *Butternut squash, fresh, peeled, cubed ¹⁄2"
        • 4 lb *Beets, fresh, peeled,cubed ¹⁄2"
        • 4 lb *Sweet potatoes, fresh, peeled, cubed ½"
        • - - Olive oil
        • - - Salt, kosher
        • - - Garlic, fresh, minced
        • - - Parsley, dried

        Measure

        • 3 qt 3 cups *Butternut squash, fresh, peeled, cubed ¹⁄2"
        • 3 qt 3 cups *Beets, fresh, peeled, cubed ¹⁄2"
        • 3 qt *Sweet potatoes, fresh, peeled, cubed ¹⁄2"
        • ⅔ cup Olive oil
        • 2 tsp Salt, kosher
        • 2 Tbsp 1 tsp Garlic, fresh, minced
        • 2 tsp Parsley, dried

        100 Servings

          Weight

          • 8 lb *Butternut squash, fresh, peeled, cubed
          • 8 lb *Beets, fresh, peeled, cubed ½"
          • 8 lb *Sweet potatoes, fresh, peeled, cubed ½"
          • - - Olive oil
          • - - Salt, kosher
          • - - Garlic, fresh, minced
          • - - Parsley, dried

          Measure

          • 1 gal 3 qt 1 pt *Butternut squash, fresh, peeled, cubed ½"
          • 1 gal 3 qt 1 pt *Beets, fresh, peeled, cubed ½"
          • 1 gal 2 qt *Sweet potatoes, fresh, peeled, cubed ½"
          • 1⅓ cups Olive oil
          • 1 Tbsp 1 tsp Salt, kosher
          • ¼ cup 2 tsp Garlic, fresh, minced
          • 1 Tbsp Parsley, dried

          Instructions

          • Combine all ingredients in a large bowl. Mix well. Transfer mixture to a sheet pan (18" x 26" x 1′′) lined with parchment paper and lightly coated with pan release spray.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Bake:
            Conventional Oven: 350 °F for 25 minutes.
            Convection Oven: 350 °F for 20 minutes.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Transfer to steam table pan (12" x 20" x 2¹⁄2").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Garnish with parsley.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Portion with No. 4 fl oz spoodle (¹⁄2 cup).

          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.

          Nutrition

          Serving: 0For ¹⁄2 cup (No. 4 fl oz spoodle) | Calories: 84 | Total Carbohydrate: 12g | Protein: 1g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 129mg | Potassium: 274mg | Dietary Fiber: 3g | Total Sugars: 5g | Vitamin D: 0IU | Calcium: 28mg | Iron: 1mg