RECIPE DETAILS
Item ID: 1781159
Serving Description: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Soups, Vegan
Allergens: None
RECIPE DETAILS
Item ID: 1781159
Serving Description: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Soups, Vegan
Allergens: None
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields:
- Butternut Squash: 84%
- Onion: 78%
- Pinto Beans: 62% (drained)
Pre-Preparation:
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Preheat oven to 375°F.
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Wash produce as needed.
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Dice butternut squash, onions, and bell peppers.
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Mince garlic.
Preparation:
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Prep butternut squash: Spread on a sheet pan and roast in oven for about 30 minutes at 375°F.
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In a tilt skillet, kettle, or large pot over medium heat, heat oil. Add onion and garlic and sauté for about 5 minutes.
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Add all spices and stir.
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Add bell pepper and squash and stir to combine.
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Add remaining ingredients and simmer for about an hour.
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Transfer to hotel pans for service.
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Cover and hold hot above 140°F until service.
Serving:
Serving Size: 1 cup or 8.75 oz
Suggested serving utensil: 8 oz ladle or spoodle
Recipe Source:
Chef Ann Foundation
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 | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | ⅛ cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | ¼ oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 185.35 kcal |
| Total Fat | 8.85 gm |
| Saturated Fat | 1.20 gm |
| Trans Fat | 0.00* gm |
| Sodium | 459.97 mg |
| Carbohydrates | 25.46 gm |
| Fiber | 6.25 gm |
| Sugars | 5.27* gm |
| Added Sugars | 0.00* gm |
