Roasted Summer Squash (Fresh)

Q-122-50 Vegetables

Green
Moderate
104 Portions
¾ cup (4-⅛ oz)
18 x 26-Inch Sheet Pans (12)
425°F (218°C)
13 - 15 min.

INGREDIENTS

ItemMeasureWeightApprox issue

SUMMER SQUASH, FRESH, ¼ - ½-INCH SLICES

12 gal

45 lb 12 oz

50 lb 5 oz

OIL, CANOLA

2-½ cups

1 lb 3 oz

SALT

¼ cup + 2 tsp

3 oz

PEPPER, BLACK, GROUND

2-½ tsp

0.20 oz

COOKING SPRAY, NONSTICK

2 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. In a large mixing bowl combine squash, oil, salt and pepper. Toss lightly but thoroughly to evenly distribute spices.
  3. Spray each (18 x 26-inch) sheet pan with nonstick cooking spray.
  4. Place 1 gal (3 lb 13 oz) squash on each sheet pan in a single layer.
  5. Roast squash on convection mode at 425°F (218°C) low fan, open vent for 13 to 15 minutes or until tender and slightly caramelized. CCP: Internal temperature must reach 135°F (57°C) or higher for 15 seconds.
  6. Serve immediately or transfer to serving pans and CP: hold hot at 135°F (57°C).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven may require extra cook time to achieve the desired final product).
  2. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.
  3. Original recipe number: Q-122-00

NUTRITION FACTS

Calories92
Carbohydrates8 g
Sugars*6 g
Protein2 g
Fat7 g
Saturated Fat0.6 g
Cholesterol0 mg
Sodium330 mg
Calcium44 mg
Fiber2.1 g
Combat Capabilities Development Command-Soldier Center // U17-238