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Harvest Delight USDA Recipe for Child Care Centers

Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish.
CACFP CREDITING INFORMATION
½ cup (4 fl oz spoodle or No. 8 scoop) provides ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ⅛ cup fruit.
Course: Side Dish, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables, Fruits
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Roast, Steam
Season: Fall, Winter
25 Servings
Calories: 92.61

Ingredients

25 Servings

    Weight

    • 1 lb 8 oz *Fresh carrots, ¼" slices
    • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
    • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
    • 8 oz *Fresh red onions, diced
    • - - Extra virgin olive oil
    • - - Sea salt
    • 2 lb *Fresh green apples, peeled, cubed ½" (see Notes)
    • - - Fresh thyme, finely chopped
    • - - Fresh oregano, finely chopped
    • - - Fresh sage, finely chopped
    • - - Fresh rosemary, finely chopped
    • - - Minced garlic
    • - - Maple syrup
    • 5½ oz *Fresh spinach, coarsely chopped
    • 1 oz Dried cranberries, finely chopped

    Measure

    • 1 qt 1 cup *Fresh carrots, ¼" slices
    • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
    • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
    • 1½ cups 1 Tbsp *Fresh red onions, diced
    • ½ cup Extra virgin olive oil
    • 1 tsp Sea salt
    • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
    • 1½ Tbsp Fresh thyme, finely chopped
    • 1½ Tbsp Fresh oregano, finely chopped
    • 1½ Tbsp Fresh sage, finely chopped
    • 1 Tbsp Fresh rosemary, finely chopped
    • 1 Tbsp ½ tsp Minced garlic
    • 2½ Tbsp Maple syrup
    • 3 cups *Fresh spinach, coarsely chopped
    • 3 Tbsp Dried cranberries, finely chopped

    50 Servings

      Weight

      • 3 lb *Fresh carrots, ¼" slices
      • 3 lb *Fresh sweet potatoes, peeled, cubed 1"
      • 3 lb *Fresh butternut squash, peeled, cubed ½"
      • 1 lb *Fresh red onions, diced
      • - - Extra virgin olive oil
      • - - Sea salt
      • 4 lb *Fresh green apples, peeled, cubed ½" (see Notes)
      • - - Fresh thyme, finely chopped
      • - - Fresh oregano, finely chopped
      • - - Fresh sage, finely chopped
      • - - Fresh rosemary, finely chopped
      • - - Minced garlic
      • - - Maple syrup
      • 11 oz *Fresh spinach, coarsely chopped
      • 2 oz Dried cranberries, finely chopped

      Measure

      • 2 qt 2 cups *Fresh carrots, ¼" slices
      • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
      • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
      • 3 cups 2 Tbsp *Fresh red onions, diced
      • ⅔ cup Extra virgin olive oil
      • 2 tsp Sea salt
      • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½" (see Notes)
      • 3 Tbsp Fresh thyme, finely chopped
      • 3 Tbsp Fresh oregano, finely chopped
      • 3 Tbsp Fresh sage, finely chopped
      • 2 Tbsp Fresh rosemary, finely chopped
      • 2 Tbsp 1 tsp Minced garlic
      • ¼ cup 1 Tbsp Maple syrup
      • 1 qt 2 cups *Fresh spinach, coarsely chopped
      • ⅓ cup Dried cranberries, finely chopped

      -

      25 Servings

        Weight

        • 1 lb 8 oz *Fresh carrots, ¼" slices
        • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
        • 1 lb 8 oz *Fresh butternut squash, peeled, cubed ½"
        • 8 oz *Fresh red onions, diced
        • - - Extra virgin olive oil
        • - - Sea salt
        • 2 lb *Fresh green apples, peeled, cubed ½" (see Notes)
        • - - Fresh thyme, finely chopped
        • - - Fresh oregano, finely chopped
        • - - Fresh sage, finely chopped
        • - - Fresh rosemary, finely chopped
        • - - Minced garlic
        • - - Maple syrup
        • 5½ oz *Fresh spinach, coarsely chopped
        • 1 oz Dried cranberries, finely chopped

        Measure

        • 1 qt 1 cup *Fresh carrots, ¼" slices
        • 3 cups *Fresh sweet potatoes, peeled, cubed 1"
        • 3⅓ cups *Fresh butternut squash, peeled, cubed ½"
        • 1½ cups 1 Tbsp *Fresh red onions, diced
        • ½ cup Extra virgin olive oil
        • 1 tsp Sea salt
        • 1 qt 3⅓ cups *Fresh green apples, peeled, cubed ½" (see Notes)
        • 1½ Tbsp Fresh thyme, finely chopped
        • 1½ Tbsp Fresh oregano, finely chopped
        • 1½ Tbsp Fresh sage, finely chopped
        • 1 Tbsp Fresh rosemary, finely chopped
        • 1 Tbsp ½ tsp Minced garlic
        • 2½ Tbsp Maple syrup
        • 3 cups *Fresh spinach, coarsely chopped
        • 3 Tbsp Dried cranberries, finely chopped

        50 Servings

          Weight

          • 3 lb *Fresh carrots, ¼" slices
          • 3 lb *Fresh sweet potatoes, peeled, cubed 1"
          • 3 lb *Fresh butternut squash, peeled, cubed ½"
          • 1 lb *Fresh red onions, diced
          • - - Extra virgin olive oil
          • - - Sea salt
          • 4 lb *Fresh green apples, peeled, cubed ½" (see Notes)
          • - - Fresh thyme, finely chopped
          • - - Fresh oregano, finely chopped
          • - - Fresh sage, finely chopped
          • - - Fresh rosemary, finely chopped
          • - - Minced garlic
          • - - Maple syrup
          • 11 oz *Fresh spinach, coarsely chopped
          • 2 oz Dried cranberries, finely chopped

          Measure

          • 2 qt 2 cups *Fresh carrots, ¼" slices
          • 1 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
          • 1 qt 2⅔ cups *Fresh butternut squash, peeled, cubed ½"
          • 3 cups 2 Tbsp *Fresh red onions, diced
          • ⅔ cup Extra virgin olive oil
          • 2 tsp Sea salt
          • 3 qt 2⅔ cups *Fresh green apples, peeled, cubed ½" (see Notes)
          • 3 Tbsp Fresh thyme, finely chopped
          • 3 Tbsp Fresh oregano, finely chopped
          • 3 Tbsp Fresh sage, finely chopped
          • 2 Tbsp Fresh rosemary, finely chopped
          • 2 Tbsp 1 tsp Minced garlic
          • ¼ cup 1 Tbsp Maple syrup
          • 1 qt 2 cups *Fresh spinach, coarsely chopped
          • ⅓ cup Dried cranberries, finely chopped

          Instructions

          • Place carrots in a perforated steam table pan (12” x 20” x 2½”). Cover and steam for 10 minutes or until tender.
          • Toss carrots, sweet potatoes, squash, and onions with the oil and salt.
            Line sheet pan (18” x 26” x 1”) with parchment paper and spray with pan release spray. Spread vegetables evenly on sheet pan.
            For 25 servings, use 2 pans.
            For 50 servings, use 4 pans.
            Roast uncovered until tender and slightly browned. Turn vegetables midway through cooking:
            Conventional oven: 425 °F for 25 minutes.
            Convection oven: 425 °F for 18 minutes.
          • Combine apples, thyme, oregano, sage, rosemary, and garlic.
          • Remove vegetables from oven. Lower heat to 400 °F. Add apple mixture. Spread evenly.
            Roast uncovered until slightly tender:
            Conventional oven: 400 °F for 15 minutes.
            Convection oven: 400 °F for 10 minutes.
          • Remove vegetable/apple mixture from oven. Transfer to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
            For 25 servings use 1 pan.
            For 50 servings use 2 pans.
          • Drizzle with maple syrup and toss to coat.
            Roast until tender:
            Conventional oven: 400 °F for 8 minutes.
            Convection oven: 400 °F for 5 minutes.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Remove vegetable/apple mixture from oven and gently toss in spinach. Mix in cranberries and serve.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with 4 fl oz spoodle or No. 8 scoop (½ cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
          Note: Place apples in a bowl of water with a squirt of lemon juice to prevent them from browning. Drain when ready to use.

          Nutrition

          Serving: 0½ cup (4 fl oz spoodle or No. 8 scoop) | Calories: 92.61 | Total Carbohydrate: 16.16g | Protein: 1.2g | Total Fat: 3.14g | Saturated Fat: 0.43g | Cholesterol: 0mg | Sodium: 102.64mg | Dietary Fiber: 3.13g | Vitamin A: 11203.66IU | Vitamin C: 10.94mg | Calcium: 37.86mg | Iron: 1.56mg