~50 ¼ cup taste test servings

2-4 butternut squash (~7.5 pounds)
1 ¾  cups dried cranberries or cherries
salt and pepper, to taste

1/2 olive oil
2.5 Tbsp. balsamic vinegar
2/3 cup maple syrup
1/2 tsp. cinnamon
3.5 Tbsp. dijon mustard
3 Tbsp. water
1/2 tsp. salt
pepper, to taste

1. Peel the squash. Leaving it raw, grate the squash using the largest holes of a box grater.  
2. Combine the squash, dried cranberries, salt and black pepper in a bowl.
3. Add vinaigrette. Toss, taste, and adjust the seasoning.

4 servings

1 butternut squash (~2.5 pounds)
½ cup dried cranberries or cherries
salt and pepper, to taste

1. Peel the squash. Leaving it raw, grate the squash using the largest holes of a box grater.  
2. Combine the squash, dried cranberries, salt and black pepper in a bowl. 
3. Add vinaigrette. Toss, taste, and adjust the seasoning.

Source: http://flavorsofthesun.blogspot.com, edited by GMFTS

4 servings

1 cup

½ cup olive oil
1 ½ Tbsp. balsamic vinegar
¼ cup maple syrup
½ tsp. cinnamon
2 Tbsp. dijon mustard
3 Tbsp. water
¼ tsp. salt
pepper, to taste

50 ½ cup servings

14 lbs delicata squash
½ cup olive or canola oil
salt and pepper, to taste
optional: cinnamon

1. Preheat oven to 350 °F.
2. Cut squash in half lengthwise. Scoop out seeds. Place squash open side down on cutting board and cut short “smiles”.
3. Place smiles in a bowl. Add oil, salt and pepper, then toss until evenly coated.
4. Place on baking sheet, sprinkle with cinnamon (optional), and roast in oven for 15-20 minutes or until a fork goes through easily.

4-6 servings

2 delicata squash
3 Tbsp. olive or canola oil
salt and pepper, to taste
optional: cinnamon

1. Preheat oven to 350 °F.
2. Cut squash in half lengthwise. Scoop out seeds. Place squash open side down on cutting board and cut short “smiles”.
3. Place smiles in a bowl. Add oil, salt and pepper, then toss until evenly coated.
4. Place on baking sheet, sprinkle with cinnamon (optional), and roast in oven for 15-20 minutes or until a fork goes through easily.

Source: GMFTS

~50 ½ cup servings

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

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.

4 servings

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

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

~50 ½ cup servings

10 lbs of raw butternut squash, halved and seeded
3 medium onions (~1 lb), coarsely chopped
5 cloves minced fresh garlic (or 4 Tbsp. garlic powder)
3 stalks (~1 cup) of celery or celeriac, coarsely chopped
3 carrots, coarsely chopped
¼ cup olive oil
½ tsp. oregano
1 ½ Tbsp. thyme (can substitute parsley or basil)
2 quarts vegetable stock
2 cups water
1 tsp. pepper
salt, to taste

1. Preheat oven to 400 °F.
2. Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
3. While squash cools, chop vegetables.
4. Sauté onions and garlic in oil in a large soup pot.
5. Add celery and carrots and lightly sauté.
6. Scoop out squash and mash.
7. Add herbs and squash to soup pot, cook one minute.
8. Add water and vegetable stock—let simmer for at least 15 minutes.
9. Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
10. Season with salt and pepper, to taste.

4-6 servings

2 lbs butternut squash                         
½ onion                                           
1 clove fresh garlic, minced                          
1 stalk celery, chopped                              
1 carrot, chopped      
2 cups vegetable stock
¼ cup water            
3 Tbsp. olive oil
⅛ tsp. oregano
1 tsp. thyme, parsley or basil
salt and pepper, to taste

1. Preheat oven to 400 °F.
2. Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
3. While squash cools, chop vegetables.
4. Sauté onions and garlic in oil in a large soup pot.
5. Add celery and carrots and lightly sauté.
6. Scoop out squash and mash.
7. Add herbs and squash to soup pot, cook one minute.
8. Add water and vegetable stock—let simmer for at least 15 minutes.
9. Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
10. Season with salt and pepper, to taste.

Source: GMFTS