RECIPE DETAILS
Item ID: Ing002
Serving Description: 1 Cup (8.75oz)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: Ing002
Serving Description: 1 Cup (8.75oz)
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Butternut Squash Yield = 84%
Onion Yield = 78%
1. Preheat oven to 375 degrees
2. Wash and dice butternut squash, onions, and bell peppers.
3. Mince garlic.
Preparation
1. Prep butternut squash: Spread on a sheet pan and roast in oven for about 30 min at 375 degrees.
2. In a tilt skillet, kettle, or large pot over medium heat, heat oil. Add onion and garlic and saute for about 5 min.
3. Add all spices and stir.
4. Add bell pepper and squash and stir to combine.
5. Add remaining ingredients and simmer for about an hour.
6. Transfer to hotel pans for service.
7. Cover and and hold hot above 140 degrees F. until service.
Serving
Serving = 1 Cup or 8.75 oz
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.75 | Meat/Meat Alternative: 0.25 | Calories: 179.53 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.04% | |
| Red Orange: 0.5 | Grains: 0 | Sodium: 501.04 | |
| Legumes: 0 | |||
| Starchy: 0.125 | |||
| Other: 0.125 | |||
| Additional: 0 |
