Foodservice Recipe: Pureed Butternut Squash
Farm to School Foodservice Recipe
Ingredients
Butternut Squash, fresh: 26 lbs.,
8 ¾ oz.
Oil, Olive Canola Blend: 2 ¾ oz.
Salt, Kosher: 1 ½ oz.
Brown Sugar: 3 ⅔ oz.
Procedure
Pre-Preparation
Wash squash thoroughly and cut it in half lengthwise.
Scoop out the seeds.
Preheat oven to 375°
Preparation
Drizzle squash with oil and half of the salt amount.
Place squash cut side down on sheet pans and roast at 375°F for approximately 45 minutes, or until fork-tender.
Cool the squash until it is easy to handle.
Scoop squash out of the shell.
Puree squash with brown sugar and the remaining salt.
Transfer to 2.5-inch hotel pans, 12.5 lb per pan.
Heat at 350°F for 20–25 minutes, or until the internal temperature reaches 165°F.
Hold hot until service at 140°F or higher.
Nutrition
Servings: 100
Servings Size: ½ cup (4 oz)
Meal Component: ½ cup
vegetables, red/orange
Calories: 64.87 kcal
Total Fat: 0.89 gm
Saturated Fat: 0.13 gm
Trans Fat: 0.00 gm
Sodium: 158.39 mg
Carbohydrates: 15.09 gm
Fiber: 2.41 gm
Sugars: 3.65 gm
Added Sugars: 1.00 gm
Recipe Notes
Critical Control Point
Heat to 140 °F or higher for at least 15 seconds.
HACCP Process Category
#2-Same Day Service