Local Harvest Bake USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Local Harvest Bake is a hearty vegetable side, full of fresh butternut squash, fresh beets, and fresh sweet potatoes. It is a perfect side dish year round!
CACFP Home Childcare Crediting Information
½ cup (½ cup measuring cup or 4 oz spoodle) provides ½ cup vegetable (⅜ cup red/orange vegetable, ⅛ cup other vegetable).
No ratings yet
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/cacfp/6_serving/Local_Harvest_Bake_6_Servings.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)

Quantity
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)

Ingredients
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)

Quantity
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)
*See Marketing Guide

Ingredients
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)

Quantity
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)
*See Marketing Guide

Ingredients
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)

Quantity
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)
*See Marketing Guide

Ingredients
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)

Quantity
 

  • 8 oz or 2 cups Fresh butternut squash, peeled, cubed
  • 8 oz or 2 cups Fresh beets, peeled, cubed
  • 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
  • 1 Tbsp Olive oil
  • ¼ tsp Kosher salt or Iodized salt
  • ¾ tsp Fresh garlic, minced
  • ½ tsp Dried parsley (optional)
*See Marketing Guide

Instructions
 

  • Preheat oven:
    Conventional oven: 350 °F
    Convection oven: 325 °F
  • Toss butternut squash, beets, sweet potatoes, olive oil, salt, and garlic in a medium size mixing bowl.
  • Line baking pan (9” x 13” x 2”) with a layer of parchment paper. Spray lightly with pan release spray. Add vegetables to pan and spread evenly.
  • Bake:
    Conventional oven: 350 °F for 25 minutes.
    Convection oven: 325 °F for 20 minutes.
  • Critical Control Point: Cook to 140 °F for at least 15 seconds.
  • Remove vegetables from oven. Garnish with parsley.
  • Critical Control Point: Hold at 140 °F until served.
  • Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).

Nutrition INFORMATION

Nutrition Facts
Local Harvest Bake USDA Recipe for Family Child Care
Amount Per Serving 0 ½ cup (4 oz spoodle)
Calories 73 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 141mg6%
Potassium 293mg8%
Total Carbohydrate 12g4%
Dietary Fiber 3g13%
Total Sugars 5g6%
Protein 1g2%
Vitamin C 7mg8%
Vitamin D 0IU0%
Calcium 28mg3%
Iron 1mg6%
Vitamin A 368mcg
*
*Marketing Guide
Yield / Volume