Central Valley Harvest Bake

First Place (Dark Green and Orange Vegetables)

By Sandy H., Bryan E., Amy L. and Mary T. from Joshua Cowell School, Manteca, California.

Description

Central Valley Harvest Bake

This succulent side-dish combines the sweetness of fresh butternut squash, grown in our own Central Valley of California, with the spicy kick of jalapeno and red peppers.  Black beans, red quinoa and granola add a striking contrast of flavor and texture to make this dish an outstanding accompaniment to a variety of entrees, including grilled chicken and roast turkey.  This recipe is absolutely delicious.

Nutrition Facts

Serving size: 1/2 cup

Calories 153
From Fat 17%
From Saturated Fat 2%
From Sugar 16%
Sodium 124mg

Ingredients

Ingredient 6 servings 50 servings
Quinoa, Red cooked 1 1/2 TBSP 1/2 Cup
Butternut Squash, Fresh raw cubed 1 1/4 Lbs 10 Lbs
Onion, red raw diced 2 1/2 TBSP 1 1/4 Cups
Red Bell Pepper, chopped 1 1/2 TBSP 1 1/4 Cups
Jalapeno Pepper Fresh 1 3/4 tsp 5 TBSP
Applesauce, canned USDA 5 TBSP 2 1/2 Cups
Black Beans, canned, rinsed & drained 5 TBSP 2 1/2 Cups
Oregano, Fresh 3 1/2 tsp 1/2 cup
Salt, Kosher 1/8 tsp 1 1/4 tsp
Granola, low Fat 1/4 cup 2 1/4 Cups
Olive Oil, extra virgin 1 3/4 tsp 4 Tbl
Lime juice, Fresh squeezed 2 Tbsp 1/4 cup

Preparation
  1. Oven roast vegetables –Toss cubed butternut squash in olive oil and bake for at 350 degrees for 30 minutes. Clean and dice onions, jalapeno and red bell pepper. Place diced onion, jalapeno and red bell pepper in mixing bowl and toss with olive oil. Place pan liner on a sheet pan and spread vegetables onto pan. Roast in a 350-degree oven until tender (approximately 10 minutes). The diced vegetables brown very quickly and it is important that they do not darken too much.
  2. While vegetables are roasting, prepare quinoa according to package directions.
  3. In a large bowl, combine butternut squash, black beans, fresh oregano, red quinoa and fold together.
  4. Add fresh lime juice, applesauce, salt and fold together.
  5. Add roasted onion, pepper and jalapeno to butternut squash mixture and fold together. It is important to distribute all ingredients for best results.
  6. For 50 servings: Coat a 12x20 hotel pan with non-stick cooking spray and spread evenly. Place the Central Valley Harvest Bake ingredients in baking dish, pressing the top gently to pack vegetable mixture. For 6 serving use a 6x6 baking dish
  7. Sprinkle granola evenly over the top of the vegetable mixture.
  8. Bake at 350-degree for approximately 30 minutes or until granola is lightly browned.
  9. Serve in 1/2 cup servings as a side dish and ENJOY!!