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ROASTED SUMMER SQUASH

RECIPE DETAILS

Item ID: SI648

Batch Quantity: 100

Serving Size: 0.5

Serving Measure: CUP

Serving Description: 0.5 CUP

Nutrition Link: 80314

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: Complex

Recipe Source: BVSD

RECIPE DETAILS

Item ID: SI648

Batch Quantity: 100

Serving Size: 0.5

Serving Measure: CUP

Serving Description: 0.5 CUP

Nutrition Link: 80314

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: Complex

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services
Yield Factors -

Summer Squash yield = 97%. 2# 1 oz wt summer squash AP yields 2# EP.

Summer Squash weight will decrease by HALF after cooking. 2# raw will yield 1.16# cooked. 1.16# cooked yields (10) half-cup servings.

Cut squash into 1/4-inch half moons.

Preparation

In large mixing bowl, toss squash with oil, red pepper flakes, and salt.
Mix thoroughly.

Spread squash on parchment-lined sheet trays in a single layer.
Do not overcrowd the trays.

Roast in 350 degrees F convection oven with fan on high for 10 minutes.

Hold for service.

If preparing for cook/chill/ship:
Transfer squash into 2.5 inch hotel pans and cool per HACCP.

Serving

Reheat, covered, in 350 degrees F oven to internal temp of 165 degrees F.

Serving size 1/2 cup. Serve with 4 oz slotted spoodle.


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: 24.39
Dark Green: 0 Milk: 0 Sat. Fat: 6.73%
Red Orange: 0 Grains: 0 Sodium: 71.32
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.

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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