Golden Harvest Squash
By Ina C. and Michelle T. from Novi Meadows 6th Grade Upper Elementary School, Novi, MI.
Description
Freshly pureed squash with a hint of brown sugar and cinnamon is the perfect side dish for any fall entrée.
Nutrition Facts
Serving size: 1/3 cup
| Calories | 105 |
| From Fat | 32% |
| From Saturated Fat | 10% |
| From Sugar | 31% |
| Sodium | 149mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Butternut squash puree, frozen, unprepared | 2 1/4 cups/18 oz | 18 3/4 cups/150 oz |
| Olive oil | 1 tbsp/10 gr | 8 1/2 tbsp/83 gr |
| Butter, unsalted | 3/4 tbsp/10 gr | 6 1/4 tbsp/83 gr |
| Brown sugar, unpacked | 12 tsp/48 gr | 33 1/2 tbsp/400 gr |
| Ground cinnamon | 1/3 tsp/0.8 gr | 2 3/4 tsp/7 gr |
| Salt | 1/3 tsp/1.6 gr | 2 3/4 tsp/13.3 gr |
Preparation
1) Thaw frozen squash puree in fridge overnight.
2) Set oven to 350 F.
3) Pour squash puree into small (for 6 servings) or large (for 50 servings) stainless steel food pan.
4) Place into oven and heat until warm, approximately 10-15 min. for 50 servings (5-10 min. for 6 servings).
5) Stir in all remaining ingredients and mix until combined well.
6) Serve.
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