RECIPE DETAILS
Item ID: Ing002
Batch Quantity: 14
Serving Size: 1
Serving Measure: Cup
Serving Description: 1 Cup (8.75oz)
Nutrition Link: 80592
Food Category: Entrees
HACCP:
HACCP Process Category: Unassigned
Recipe Source: TBD
RECIPE DETAILS
Item ID: Ing002
Batch Quantity: 14
Serving Size: 1
Serving Measure: Cup
Serving Description: 1 Cup (8.75oz)
Nutrition Link: 80592
Food Category: Entrees
HACCP:
HACCP Process Category: Unassigned
Recipe Source: TBD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Butternut Squash Yield = 84%
Onion Yield = 78%
Preheat oven to 375 degrees
1. Dice butternut squash, onions, and bell peppers.
Preparation
2. Prep butternut squash, spread on sheet pan and roast in oven for about 30 min
3. In large pot over medium heat, sautee onion and garlic for about 5 min.
4. Add spices and stir.
5. Add bell pepper, squash and stir to combine.
5. Add remaining ingredients and simmer for about an hour.
Serving
Serving = 1 Cup or 8.75 oz
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.75 | Meat/Meat Alternative: 0.25 | Calories: 22.91 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 6.51% | |
| Red Orange: 0 | Grains: 0 | Sodium: 175.71 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.75 | |||
| Additional: 0 |
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.
