RECIPE DETAILS
Item ID: 1781159
Serving Size: 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 Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Soups, Vegan
Allergens: None
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: 84%
- Onion: 78%
- Pinto Beans: 62% (drained)
Pre-Preparation:
- Preheat oven to 375°F.
- Wash produce as needed.
- Medium dice butternut squash, onions, and bell peppers.
- Mince garlic.
- Drain and rinse beans.
Preparation:
- Spread butternut squash in a single layer on parchment-lined sheet pans to avoid overcrowding. Roast in 375°F oven for about 30 minutes or until cooked through and slightly browned on the outside.
- In a tilt skillet, kettle, or large pot over medium heat, heat oil. Add onion and garlic and sauté for about 3-5 minutes until fragrant.
- Stir in butternut squash and bell pepper.
- Stir in cumin, oregano, chili powder, salt, and pepper.
- Add vegetable base, water, green chilies, tomatoes, and corn. Simmer for about an hour.
- Transfer stew to hotel pans for service.
- Cover and hold hot at or above 135°F until service.
Serving:
Serving Size: 1 cup (8.75 oz)
Suggested serving utensil: 8 oz ladle or spoodle
Recipe Source:
Chef Ann Foundation
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 | 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 | 0.25 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 | 459.30 mg |
| Carbohydrates | 25.46 gm |
| Fiber | 6.25 gm |
| Sugars | 5.27* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
