Butternut Squash Roasted Croutons

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3.9 ozElementary12 TbspElementaryN/A
Secondary3.9 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume3 gal
Weight15.75 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Squash, ButternutPeeled, seeded, 1 in dice30 lb24 lb
Sauce, Soy Light1 pt, 1 C1 pt, 1 C
WATER1 pt, 1 C
Sesame Oil1 qt, 1 pt1 qt, 1 pt
Red Pepper Flakes, Crushed0.01 oz1.5 tsp


  1. Whisk together soy sauce, water, sesame oil, and red pepper flakes.
  2. Toss squash in soy mixture and divide squash and liquid between four 2 inch full size hotel pans.
  3. Roast squash in 350F oven (300F if convection) until tender and marinade reduces to glaze-like consistency.
  4. Start checking for doneness after about 25 minutes.
  5. Cool or hold hot according to HACCP SOP.
  6. Can be served cold on salad bar.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.60
Secondary Cost per Serving:$0.60