Honey Butter Roasted Squash State(Hawaii) Child Nutrition Agency Developed Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
Our Honey Butter Roasted Squash is prepared from local grown produce. It features garden fresh winter squash from the fields with flavorful ingredients.NSLP/SBP CREDITING INFORMATION:One 6 oz serving provides ½ cup of red/orange vegetable.Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development State Agency*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Ingredients
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
Quantity
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
Ingredients
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
Quantity
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
*See Marketing Guide
Ingredients
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
Quantity
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
*See Marketing Guide
Ingredients
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
Quantity
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
*See Marketing Guide
Ingredients
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
Quantity
50 Servings
Weight
- 14.25 oz. Butter- ready to use, melt, low sodium
- 1 lb. 8.00 oz. Honey- ready to use
- 13 lb. 8.00 oz.
- 0.285 oz. Cayenne pepper- ready to use, ground
Measure
- 1 c. ¾ c. Butter- ready to use, melt, low sodium
- 2 c. Honey- ready to use
- 11 qt. 1 ½ pt.
- 1 T. 1 ½ t. Cayenne pepper- ready to use, ground
100 Servings
Weight
- 1 lb. 12.50 oz. Butter- ready to use, melt, low sodium
- 3 lb. Honey- ready to use
- 27 lb.
- 0.57 oz. Cayenne pepper- ready to use, ground
Measure
- 3 ½ c. Butter- ready to use, melt, low sodium
- 2 pt. Honey- ready to use
- 5 gal. 3 qt. 1 pt.
- 3 T. Cayenne pepper- ready to use, ground
*See Marketing Guide
Instructions
- Pre- heat oven to 400 F/204 C.
- Melt butter in a pot then pour into mixing bowl. Add honey and blend together until incorporated.
- Add squash and toss together with honey and butter until all the squash is coated. Season to taste with cayenne pepper.
- (CCP) Remove squash from bowl and place on foil lined full size sheet pans then bake at 400 F/204 C until tender and internal temperature is 135 F/57 C or higher for 15 seconds.
- Remove from oven and place into hotel pans for service. (12” x 20” x 2 ½”)For 50 servings, use 2 pans.For 100 servings, use 4 pans.Portion: 25 three quarter cup servings per pan. Use 6 ounce spoodle.
Nutrition INFORMATION
Honey Butter Roasted Squash State(Hawaii) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
1 cup (8 oz spoodle)
Calories
148
Total Fat
7
g
11
%
Saturated Fat
4
g
25
%
Cholesterol
17
mg
6
%
Sodium
5
mg
0
%
Total Carbohydrate
24
g
8
%
Dietary Fiber
2
g
8
%
Total Sugars
11
g
12
%
Added Sugars included
10000
g
Protein
1
g
2
%
Vitamin C
14
mg
17
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
50 Servings:
Winter squash: 18 lb. 8.13 oz.
100 Servings:
Winter squash: 37 lb. 0.27 oz.
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process: Same Day Service
Yield / Volume
50 Servings:
About 15 lb. 14.53 oz.
100 Servings:
About 31 lb. 13.07 oz.
