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SIDE DELICATA SQUASH ROASTED

RECIPE DETAILS

Item ID: SI645

Serving Description: 1/2 Cup (2oz.)

Food Category: Vegetable recipes

HACCP Process Category: Complex

RECIPE DETAILS

Item ID: SI645

Serving Description: 1/2 Cup (2oz.)

Food Category: Vegetable recipes

HACCP Process Category: Complex

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yield Factors -
Delicata Squash yield = 74%.

1. Cut off ends of delicata squash and slice in half lengthwise.
2. Scoop out the seeds.
3. Preheat oven to 350 degrees F.

Preparation

1. Oil and salt the squash.
2. Place delicata halves skin side down on parchment-lined sheet trays in a single layer. Do not overcrowd the trays.
3. Drizzle the squash with honey.
4. Roast in 350-degree F oven for 30 minutes.
5. Cool on sheet trays.
6. Cut squash into 2″ thick half moon pieces.
7. Transfer half mons into 2.5-inch hotel pans, maximum 6.25lb per pan, and cover with foil.
8. Before service, heat squash at 350 degrees until internal temperature reaches 165 degrees.
If preparing ahead or transporting out:
8. Cover, label, and keep refrigerated until transport or service.
9. When ready to serve, heat squash at 350 degrees until internal temperature reaches 165 degrees.

Serving

Serving = 1/2 Cup (2oz.)


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 0 Calories: 36.23
Dark Green: 0 Milk: 0 Sat. Fat: 4.86%
Red Orange: 0.5 Grains: 0 Sodium: 175.95
Legumes: 0
Starchy: 0
Other: 0
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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