RECIPE DETAILS
Item ID: 1980202
Serving Size: ¼ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1980202
Serving Size: ¼ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Butternut squash, peeled, deseeded, diced: 84%
Pre-Preparation
- Wash all produce thoroughly.
- Wash, peel, deseed, and dice butternut squash.
- Wash and chop parsley.
- Preheat oven to 375°F.
Preparation
- Combine rice and water. Steam until tender, about 20–30 minutes. Do not overcook. Cool completely under HACCP procedures.
- Roast butternut squash in a 375°F oven for about 30 minutes or until tender.
- Cool squash completely under HACCP procedures.
- Whisk together lemon juice, oil, and salt to make the dressing.
- Combine cooled squash, feta, parsley, and dressing; toss to coat evenly.
- Hold cold until service at 41°F or less.
Serving
Serving = 1/4 Cup (1.63oz.)
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0.25 oz eq |
| Meat/Meat Alternatives | 0.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 94.77 kcal |
| Total Fat | 3.52 gm |
| Saturated Fat | 1.19 gm |
| Trans Fat | 0.00* gm |
| Sodium | 196.62 mg |
| Carbohydrates | 14.52 gm |
| Fiber | 1.75 gm |
| Sugars | 1.33 gm |
| Added Sugars | 0.00* gm |
