Butternut Squash Roasted Croutons
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | 3.9 oz | Elementary | 12 Tbsp | Elementary | N/A |
| Secondary | 3.9 oz | Secondary | 12 Tbsp | Secondary | N/A |
| Recipe Total Yield | |
|---|---|
| Volume | 3 gal |
| Weight | 15.75 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 0 | 0 | 0.75 |
| Secondary | 0 | 0 | 0.75 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Squash, Butternut | Peeled, seeded, 1 in dice | 30 lb | 24 lb | ||
| Sauce, Soy Light | 1 pt, 1 C | 1 pt, 1 C | |||
| WATER | 1 pt, 1 C | ||||
| Sesame Oil | 1 qt, 1 pt | 1 qt, 1 pt | |||
| Red Pepper Flakes, Crushed | 0.01 oz | 1.5 tsp |
Method
- Whisk together soy sauce, water, sesame oil, and red pepper flakes.
- Toss squash in soy mixture and divide squash and liquid between four 2 inch full size hotel pans.
- Roast squash in 350F oven (300F if convection) until tender and marinade reduces to glaze-like consistency.
- Start checking for doneness after about 25 minutes.
- Cool or hold hot according to HACCP SOP.
- 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 |