RECIPE DETAILS
Item ID: 1980202
Serving Description: 0.25 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads
Allergens: None
RECIPE DETAILS
Item ID: 1980202
Serving Description: 0.25 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Butternut squash, peeled, deseeded, diced: 84%
Pre-Preparation
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Wash all produce thoroughly.
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Wash, peel, deseed, and dice butternut squash.
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Wash and chop parsley.
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Preheat oven to 375°F.
Preparation
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Combine rice and water. Steam until tender, about 20–30 minutes. Do not overcook. Cool completely under HACCP procedures.
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Roast butternut squash in a 375°F oven for about 30 minutes or until tender.
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Cool squash completely under HACCP procedures.
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Whisk together lemon juice, oil, and salt to make the dressing.
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Combine cooled squash, feta, parsley, and dressing; toss to coat evenly.
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Hold cold until service at 41°F or less.
Serving
Serving = 1/4 Cup (1.63oz.)
Recipe Source
Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.125 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 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 | 94.14 kcal |
| Total Fat | 3.45 gm |
| Saturated Fat | 1.18 gm |
| Trans Fat | 0.00* gm |
| Sodium | 159.19 mg |
| Carbohydrates | 14.51 gm |
| Fiber | 1.75 gm |
| Sugars | 1.33 gm |
| Added Sugars | 0.00* gm |
