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Butternut Squash and Chicken


Item ID: FS010

Serving Description: 1 Cup (8oz.)

Food Category: Entrees

HACCP Process Category: SameDay


Item ID: FS010

Serving Description: 1 Cup (8oz.)

Food Category: Entrees

HACCP Process Category: SameDay


Ingredients list for this recipe is unavailable.



Recipe source: Minneapolis Public Schools Nutrition Services

Butternut squash yields: 84%
Cooked onions yield: 78%
Kale yields: 73%
Ginger yields: 63%

1. Dice the onion
2. Mince the garlic and ginger
3. De-stem kale and chop into 2″ pieces
4. Peel and deseed butternut squash. Chop into large dices.


1. Saute squash and onions in oil for about 5 minutes.
2. Add the minced garlic, ginger, dried spices, and coconut milk.
3. Bring mixture to a boil.
4. Reduce to a simmer once it comes to a boil, then add the chicken.
5. Simmer for about 20 minutes.
6. Remove from the heat and add the lime juice and kale.
7. Stir the mixture until the kale wilts and is fully incorporated.


Serving = 1 Cup (8oz.)

Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 2 Calories: 389.81
Dark Green: 0 Milk: 0 Sat. Fat: 46.32%
Red Orange: 0.125 Grains: 0 Sodium: 542.51
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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