Local Harvest Bake USDA Recipe for Family Child Care Homes

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).
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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

Local Harvest Bake USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup (4 oz spoodle)
Calories
73
Total Fat
 
2
g
3
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
141
mg
6
%
Total Carbohydrate
 
12
g
4
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
368
mcg
Vitamin C
 
7
mg
8
%
Vitamin D
 
0
IU
0
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
Potassium
 
293
mg
8
%
N/A=data not available
*Marketing Guide
Yield / Volume