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2.50 from 2 votes

Harvest Delight USDA Recipe for Schools

Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish.
NSLP/SBP 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: 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, Fruits
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Roast, Steam
Season: Fall, Winter
50 Servings
Calories: 92.61

Ingredients

50 Servings

    Weight

    • 3 lb *Fresh carrots, ¼" slices
    • 3 lb *Fresh sweet potatoes, peeled, cube 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

    100 Servings

      Weight

      • 6 lb *Fresh carrots, ¼" slices
      • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
      • 6 lb *Fresh butternut squash, peeled, cubed ½"
      • 2 lb Fresh red onions, diced
      • - - Extra virgin olive oil
      • - - Sea salt
      • 8 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
      • 1 lb 6 oz *Fresh spinach, coarsely chopped
      • 4 oz Dried cranberries, finely chopped

      Measure

      • 1 gal 1 qt *Fresh carrots, ¼" slices
      • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
      • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
      • 1 qt 2¼ cups *Fresh red onions, diced
      • 1⅓ cups Extra virgin olive oil
      • 1 Tbsp 1 tsp Sea salt
      • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
      • ¼ cup 2 Tbsp Fresh thyme, finely chopped
      • ¼ cup 2 Tbsp Fresh oregano, finely chopped
      • ¼ cup 2 Tbsp Fresh sage, finely chopped
      • ¼ cup Fresh rosemary, finely chopped
      • ¼ cup 2 tsp Minced garlic
      • ½ cup 2 Tbsp Maple syrup
      • 3 qt *Fresh spinach, coarsely chopped
      • ⅔ cup Dried cranberries, finely chopped

      -

      50 Servings

        Weight

        • 3 lb *Fresh carrots, ¼" slices
        • 3 lb *Fresh sweet potatoes, peeled, cube 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

        100 Servings

          Weight

          • 6 lb *Fresh carrots, ¼" slices
          • 6 lb *Fresh sweet potatoes, peeled, cubed 1"
          • 6 lb *Fresh butternut squash, peeled, cubed ½"
          • 2 lb Fresh red onions, diced
          • - - Extra virgin olive oil
          • - - Sea salt
          • 8 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
          • 1 lb 6 oz *Fresh spinach, coarsely chopped
          • 4 oz Dried cranberries, finely chopped

          Measure

          • 1 gal 1 qt *Fresh carrots, ¼" slices
          • 3 qt *Fresh sweet potatoes, peeled, cubed 1"
          • 3 qt 1⅓ cups *Fresh butternut squash, peeled, cubed ½"
          • 1 qt 2¼ cups *Fresh red onions, diced
          • 1⅓ cups Extra virgin olive oil
          • 1 Tbsp 1 tsp Sea salt
          • 1 gal 3¾ qt Fresh green apples, peeled, cubed ½” (See Notes)
          • ¼ cup 2 Tbsp Fresh thyme, finely chopped
          • ¼ cup 2 Tbsp Fresh oregano, finely chopped
          • ¼ cup 2 Tbsp Fresh sage, finely chopped
          • ¼ cup Fresh rosemary, finely chopped
          • ¼ cup 2 tsp Minced garlic
          • ½ cup 2 Tbsp Maple syrup
          • 3 qt *Fresh spinach, coarsely chopped
          • ⅔ 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 50 servings, use 4 pans.
            For 100 servings, use 8 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 50 servings use 2 pans.
            For 100 servings, use 4 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 135 °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