|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|
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.
Equally divide the oil and syrup among the pans and mix to thoroughly coat the vegetables.
Sprinkle the onion powder, basil if using it, and pepper equally among the pans, then mix again to evenly distribute.
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
Uncover and continue baking until just starting to brown, about 20 minutes.
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.