RECIPE DETAILS
Item ID: SI647
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SI647
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Butternut Squash yield = 84%.
1. Cut squash in half lengthwise.
2. Scoop out the seeds.
3. Preheat to 375 degrees F.
Preparation
1. Drizzle squash with oil and half of the salt amount.
2. Place squash cut side down on sheet pans and roast at 375 degrees for approximately 45 minutes.
3. Cool squash.
4. Once cooled, scoop squash out of shell.
5. Puree squash with brown sugar and second half of salt.
6. Transfer to 2.5-inch hotel pans, 12.5lb per pan.
7. Heat squash at 350 degrees until internal temperature reaches 165 degrees.
If preparing ahead or transporting out:
7. Cover, label, keep refrigerated until transport or service.
8. When ready to serve, heat squash, covered, at 350 degrees until internal temperature reaches 165 degrees.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 0 | Calories: 44.45 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.59% | |
| Red Orange: 0.5 | Grains: 0 | Sodium: 154.82 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
