Local Harvest Bake USDA Recipe for Adults in CACFP

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Local Harvest Bake USDA Recipe for Adults in CACFP

Local Harvest Bake is a hearty vegetable side, full of fresh butternut squash, fresh beets, and fresh sweet potatoes. It is perfect for the fall season!

CACFP Adult Portion Crediting Information

¾ cup (6 oz spoodle) provides ¾ cup vegetable (½ cup red/orange, ¼ cup other vegetable).

Course: Side Dish, vegetarian

Keyword: CACFP

Age Group: Adult

Serving Size: 25-50

Program Type: CACFP

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

25 Servings

Calories: 95

Ingredients

25 Servings

Weight

2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
2 lb 14 oz *Fresh beets, peeled, cubed ½”
2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
- - Olive Oil
- - Kosher salt
- - Fresh garlic, minced
- - Dried parsley (optional)

Measure

2 qt *Fresh butternut squash peeled, cubed ½”
2 qt 2 cups *Fresh beets, peeled, cubed ½”
2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
⅓ cup Olive Oil
1¼ tsp Kosher salt
2 Tbsp Fresh garlic, minced
1 Tbsp Dried parsley (optional)

50 Servings

Weight

5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
5 lb 12 oz *Fresh beets, peeled, cubed ½”
5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
- - Olive Oil
- - Kosher salt
- - Fresh garlic, minced
- - Dried parsley (optional)

Measure

1 gal *Fresh butternut squash peeled, cubed ½”
1 gal 1 qt *Fresh beets, peeled, cubed ½”
1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
⅔ cup Olive Oil
2½ tsp Kosher salt
4 Tbsp Fresh garlic, minced
2 Tbsp Dried parsley (optional)

-

25 Servings

Weight

2 lb 14 oz *Fresh butternut squash peeled, cubed ½”
2 lb 14 oz *Fresh beets, peeled, cubed ½”
2 lb 14 oz *Fresh sweet potatoes, peeled, cubed ½”
- - Olive Oil
- - Kosher salt
- - Fresh garlic, minced
- - Dried parsley (optional)

Measure

2 qt *Fresh butternut squash peeled, cubed ½”
2 qt 2 cups *Fresh beets, peeled, cubed ½”
2 qt 2 cups *Fresh sweet potatoes, peeled, cubed ½”
⅓ cup Olive Oil
1¼ tsp Kosher salt
2 Tbsp Fresh garlic, minced
1 Tbsp Dried parsley (optional)

50 Servings

Weight

5 lb 12 oz *Fresh butternut squash peeled, cubed ½”
5 lb 12 oz *Fresh beets, peeled, cubed ½”
5 lb 12 oz *Fresh sweet potatoes, peeled, cubed ½”
- - Olive Oil
- - Kosher salt
- - Fresh garlic, minced
- - Dried parsley (optional)

Measure

1 gal *Fresh butternut squash peeled, cubed ½”
1 gal 1 qt *Fresh beets, peeled, cubed ½”
1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
⅔ cup Olive Oil
2½ tsp Kosher salt
4 Tbsp Fresh garlic, minced
2 Tbsp Dried parsley (optional)

Instructions

Preheat oven to bake:
Conventional oven: 350 °F.
Convection oven: 325 °F.
Toss butternut squash, beets, sweet potatoes, olive oil, salt, and garlic, in a large bowl. Line sheet pan (18” x 26” x 1”) with a layer of parchment paper. Spray lightly with pan release spray. Add vegetables to pan and spread evenly.
For 25 servings, use 1 pan.
For 50 servings, use 2 pans.
Bake:
Conventional Oven: 350 °F for 25 minutes.
Convection Oven: 350 °F for 20 minutes.
Transfer to steam table 1 gal 1 qt (7 lb 4 oz) (12” x 20” x 2½”).
For 25 servings, use 1 pan.
For 50 servings, use 2 pans.
Critical Control Point: Heat to 140 °F for at least 15 seconds.
Garnish with parsley.
Critical Control Point: Hold for hot service at 140 °F.
Serve ¾ cup (portion with a 6 oz spoodle).

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