RECIPE DETAILS
Item ID: SI648
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: SI648
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Summer Squash yield = 97%
1. Cut squash into 1/4-inch half moons.
2. Preheat oven to 350 degrees F.
Preparation
1. In a large mixing bowl, toss squash with oil, red pepper flakes, and salt.
2. Mix thoroughly.
3. Spread squash on parchment-lined sheet trays in a single layer. Do not overcrowd the trays.
4. Roast at 350 degrees F with fan on high for 10 minutes.
If preparing for cook/chill/ship or preparing ahead:
1. Transfer squash into 2.5 inch hotel pans and cool per HACCP.
2. Reheat covered at 350 degrees to an internal temperature of 165 degrees F.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 0 | Calories: 24.3 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 8.2% | |
Red Orange: 0 | Grains: 0 | Sodium: 71.34 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.375 | |||
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.