food service version
yield
~50 ½ cup servings
ingredients
10 lbs butternut squash, peeled and cut into 1 inch pieces
10 lbs sweet potato (or a different variety of winter squash) peeled and cut into 1 inch pieces
2 cups olive or canola oil
2 Tbsp. onion powder
2 Tbsp. dried basil
1 cup maple syrup
1 Tbsp. each of salt and black pepper
10 lbs sweet potato (or a different variety of winter squash) peeled and cut into 1 inch pieces
2 cups olive or canola oil
2 Tbsp. onion powder
2 Tbsp. dried basil
1 cup maple syrup
1 Tbsp. each of salt and black pepper
directions
1. Preheat oven to 375 °F (convection), or 400 °F (conventional)
2. Peel winter squash and sweet potato and cut into 1 inch pieces. Make sure they are the same size so they roast evenly.
3. In a large bowl, mix together oil, syrup, onion powder, basil and black pepper.
4. Toss squash in the mixture, then spread in one layer on sheet pans.
5. Roast the squash uncovered, making sure to toss them occasionally so they cook evenly.
6. Roast until soft but not mushy at 400 °F for 30-40 minutes.
7. Toss and continue roasting until just starting to brown, about 20 more minutes.
2. Peel winter squash and sweet potato and cut into 1 inch pieces. Make sure they are the same size so they roast evenly.
3. In a large bowl, mix together oil, syrup, onion powder, basil and black pepper.
4. Toss squash in the mixture, then spread in one layer on sheet pans.
5. Roast the squash uncovered, making sure to toss them occasionally so they cook evenly.
6. Roast until soft but not mushy at 400 °F for 30-40 minutes.
7. Toss and continue roasting until just starting to brown, about 20 more minutes.
home version
yield
4 servings
ingredients
2 cups butternut squash, peeled and cut into 1 inch pieces
2 cups sweet potato (or a different variety of winter squash) peeled and cut into 1 inch pieces
2 Tbsp. olive or canola oil
½ tsp. onion powder
1 tsp. dried basil
2 Tbsp. maple syrup
1 tsp. each salt and black pepper
2 cups sweet potato (or a different variety of winter squash) peeled and cut into 1 inch pieces
2 Tbsp. olive or canola oil
½ tsp. onion powder
1 tsp. dried basil
2 Tbsp. maple syrup
1 tsp. each salt and black pepper
directions
1. Preheat oven to 375 °F (convection), or 400 °F (conventional)
2. Peel winter squash and sweet potato and cut into 1 inch pieces. Make sure they are the same size so they roast evenly.
3. In a large bowl, mix together oil, syrup, onion powder, basil and black pepper.
4. Toss squash in the mixture, then spread in one layer on sheet pans.
5. Roast the squash uncovered, making sure to toss them occasionally so they cook evenly.
6. Roast until soft but not mushy at 400 °F for 30-40 minutes.
7. Toss and continue roasting until just starting to brown, about 20 more minutes.
Source: Massachusetts Farm to School Cookbook, edited by GMFTS
2. Peel winter squash and sweet potato and cut into 1 inch pieces. Make sure they are the same size so they roast evenly.
3. In a large bowl, mix together oil, syrup, onion powder, basil and black pepper.
4. Toss squash in the mixture, then spread in one layer on sheet pans.
5. Roast the squash uncovered, making sure to toss them occasionally so they cook evenly.
6. Roast until soft but not mushy at 400 °F for 30-40 minutes.
7. Toss and continue roasting until just starting to brown, about 20 more minutes.
Source: Massachusetts Farm to School Cookbook, edited by GMFTS
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