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: 22.95 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 5.57% | |
| Red Orange: 0 | Grains: 0 | Sodium: 71.29 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.375 | |||
| Additional: 0 |
