Butternut and Sweet Potato Bake

Denise Pianka, Cafeteria Manager at the Westfield North Middle School, adores cooking with fresh food. But prep time is always limited, so she manages to come up with easy-to-assemble recipes like this dish, which uses already peeled and cut squash and sweet potatoes. Just season, toss and roast!

Excerpted from: Fresh From the Farm: Massachusetts Farm to School Cookbook. http://www.massfarmtoschool.org

roasted butternut squash 2

Servings: 100 servings

Rating:

 

Ingredients

Butternut squash, peeled and cut into 2-inch pieces 20 pounds
Sweet potatoes, peeled and cut into 2-inch pieces 20 pounds
Oil, preferably olive 1 quart
Maple syrup or pancake syrup 2 cups
Onion powder 1/4 cup
Basil, dried (optional) 1/4 cup
Pepper, black 2 tablespoons

Instructions

  1. Add vegetables to cake pans that have been sprayed with oil (10 lbs per pan). Cut any large pieces of squash so all pieces are about the same size.

  2. Equally divide the oil and syrup among the pans and mix to thoroughly coat the vegetables.

  3. Sprinkle the onion powder, basil if using it, and pepper equally among the pans, then mix again to evenly distribute.

  4. Cover pans with wax paper (to steam) and then again with foil. Bake until soft, but not mushy.

    Convection oven: 375°F about 25-35 minutes

    Conventional oven: 400°F about 30-40 minutes

  5. Uncover and continue baking until just starting to brown, about 20 minutes.

Recipe Notes

CCP: Heat to 140°F or higher.
CCP: Hold for hot service at 140°F or higher.
Preparation Tips:
Butternut Squash: Readily available peeled and halved or diced. For a smaller dice, dice more.
Sweet Potatoes: To peel, use a vegetable peeler or paring knife. Sweet potatoes can sometimes be purchased in large peeled cubes.
Crediting: 1/2 cup red/orange vegetable

Nutrition Facts per Serving (0.5cup)

Calories: 207 kcal | Fat: 8.72 g | Saturated fat: 1.21 g | Sodium: 14 mg | Carbohydrates: 29.43 g | Fiber: 2.99 g | Protein: 2.29 g

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.

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