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4.50 from 2 votes

Central Valley Harvest Bake USDA Recipe for Schools

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.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
50 Servings
Calories: 97.43

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 0½ cup (No. 8 scoop) | Calories: 97.43 | Total Carbohydrate: 20.26g | Protein: 2.03g | Total Fat: 1.92g | Saturated Fat: 0.32g | Cholesterol: 0mg | Sodium: 114.57mg | Dietary Fiber: 3.65g | Vitamin A: 8911.78IU | Vitamin C: 18.56mg | Calcium: 43.98mg | Iron: 1.01mg