RECIPE DETAILS
Item ID: 1981135
Serving Size: ½ Cup (2 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: None
Allergens: None
RECIPE DETAILS
Item ID: 1981135
Serving Size: ½ Cup (2 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: None
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
- Delicata squash: 74%
Pre-Preparation
- Wash delicata squash thoroughly under running water.
- Cut off ends and slice each squash in half lengthwise.
- Scoop out the seeds.
- Preheat oven to 350°F.
Preparation
- Lightly oil and salt the squash.
- Place halves skin side down on parchment-lined sheet trays in a single layer; do not overcrowd.
- Drizzle the squash with honey.
- Roast at 350°F for about 30 minutes.
- Cool on sheet trays.
- Cut squash into 2-inch thick half-moon pieces.
- Transfer half-moons into 2.5-inch hotel pans (maximum 6.25 lb per pan) and cover with foil.
-
Before service, heat squash at 350°F for about 20 minutes, until the internal temperature reaches 165°F.
- If preparing ahead or transporting: cover, label, and refrigerate until service or transport.
- Reheat at 350°F for about 20 minutes, until the internal temperature reaches 165°F.
- Hold hot until service at 140°F or higher.
Serving
Serving = 1/2 cup (2 oz)
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 | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 101.97 kcal |
| Total Fat | 1.65 gm |
| Saturated Fat | 0.25 gm |
| Trans Fat | 0.00* gm |
| Sodium | 186.12 mg |
| Carbohydrates | 22.99 gm |
| Fiber | 3.41 gm |
| Sugars | 8.48 gm |
| Added Sugars | 3.49* gm |
