RECIPE DETAILS
Item ID: FS093
Serving Description: 1/4 Cup (1.63oz.)
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS093
Serving Description: 1/4 Cup (1.63oz.)
Food Category: Salads
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Butternut squash yields 84%
1. Wash, peel, deseed, and dice squash.
2. Wash and chop parsley.
2. Preheat oven to 375 degrees F.
Preparation
1. Combine rice and water. Steam until tender, about 20-30 minutes. Do not overcook. Cool completely under HACCP procedures.
2. Roast butternut squash in 375 degree oven for about 30 minutes or until tender.
3. Cool squash completely under HACCP procedures.
4. Combine lemon juice, oil, and salt for dressing.
5. Combine cooled squash, feta, parsley, and dressing together.
6. Serve cold.
Serving
Serving = 1/4 Cup (1.63oz.)
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: 0.25 | Calories: 85.19 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 12.52% | |
| Red Orange: 0.125 | Grains: 0.25 | Sodium: 154.49 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
