CACFP Recipe: Harvest Delight
Farm to ECE CACFP Recipe
Ingredients
1 ⅓ cups Fresh green apples, peeled,
cored, diced ½”
⅓ cup Fresh carrots, peeled, sliced ¼”
1 cup Fresh sweet potatoes, peeled,
cubed 1”
1 cup Fresh butternut squash, peeled,
seeded, cubed ½”
⅓ cup Fresh red onions, peeled, diced
2 Tbsp Extra virgin olive oil
¼ tsp Sea salt
1 tsp Fresh thyme, chopped
1 tsp Fresh oregano, chopped
1 tsp Fresh sage, chopped
1 tsp Fresh rosemary, chopped
1 tsp Fresh garlic, minced
2 ½ tsp Maple syrup
1 cup Fresh baby spinach, chopped
⅛ cup Dried cranberries, finely
chopped
Procedure
Steam carrots in a steam basket over high heat for 10
minutes or until soft.
Toss potatoes, squash, carrots, and red onions in a large
mixing bowl with olive oil and salt.
Line a large baking pan with parchment paper and spray
with nonstick cooking spray. Spread vegetables evenly on
baking pan. Roast vegetables in oven at 425 °F for 25
minutes or until tender and slightly browned. Turn
vegetables once midway through roasting.
In a large mixing bowl, combine apples, thyme, oregano,
sage, rosemary, and garlic.
Remove vegetables from oven, lower heat to 400 °F. Add
apple mixture to vegetables. Spread evenly. Return to the
oven and roast for 15 minutes or until slightly tender.
Remove from oven. Drizzle with maple syrup and mix well.
Return to oven. Roast for 8 additional minutes at 400 °F
until vegetables are fork-tender.
Remove vegetables from the oven and gently toss in
spinach. Mix in cranberries. Serve hot
Nutrition
Calories 93
Fat 3g
Saturated Fat 3g
Sodium 103 mg
Carbohydrates 16 g
Dietary Fiber 3g
Protein 1g
Calcium 38 mg
Servings: 6
Serving size: ½ cup
Meal Component: ½ cup vegetable and 1/4 cup fruit
Recipe reprinted by Indiana Grown for Schools with permission from ICN.
Recipe Notes
You may place diced apples in a small bowl of water with a squirt of lemon juice to prevent them from browning. Drain when ready to use.