Yields
- Broccoli: 81%
- Yellow squash: 83%
Pre-Preparation
- Roast the garlic:
a. Preheat oven to 350°F.
b. Cut the garlic bulb in half across the equator, then wrap in foil.
c. Roast at 350°F for about 1 hour until golden brown and soft.
d. Once cool enough to handle, peel the garlic cloves. - Make the béchamel:
a. Melt butter, add flour, and cook to a blonde roux.
b. Add milk and half of the salt.
c. Burr mix to incorporate.
d. Add parmesan and the roasted garlic cloves; burr mix again.
e. Set sauce aside. - Wash and cut vegetables:
a. Dice the yellow squash.
b. Cut broccoli into bite-sized florets. - Preheat oven to 350°F.
Preparation
- Cook pasta in boiling water seasoned with the remaining salt for only 2 minutes; set aside.
- Mix the vegetables together, briefly steam for about 10 minutes, then shock and drain.
- Add 3 lb of pasta and 1 gallon of béchamel per hotel pan and mix.
- Heat pans at 350°F for 30–45 minutes, or until internal temperature reaches 165°F.
- Fold in 2.5 lb vegetables per pan (1 lb broccoli and 1.5 lb squash).
- Hot hold for service.
Serving
- Serving = 3/4 cup (8 oz)
- 1 hotel pan = 24 servings
Recipe Source: Boulder Valley School District Food Services
