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    Fresh Fruit and Vegetables....
    Try the receipt below

     

    Butternut and Sweet Potato Bake
    25 1/2 C servings
     
    5 lbs Butternut squash, peeled and cut into 2-inch pieces
    5 lbs Sweet potatoes, peeled and cut into 2-inch pieces 
    1 C Oil, preferably olive
    1/2 C Maple syrup or pancake syrup 
    1 TBS Onion powder
     1 TBS Basil, dried (optional) 
    1/2 TBS Black Pepper
     
    Add vegetables to sheet pans that have been sprayed with oil. Cut any large piece of squash so all pieces are about the same size. 
     
    Equally divide the oil and syrup among the pans and mix to thoroughly coat
    the vegetables.
     
    Sprinkle the onion powder, basil if using, and pepper equally among the pans, then mix
    again to evenly distribute.
     
    Cover pans with wax paper to steam and then again with foil.
    Bake until soft but not mushy:
     
    Convection oven: 375°F about 25-35 minutes
    Conventional oven: 400°F about 30-40 minutes.
     
    Uncover and continue baking until just starting to brown, about 20 minutes.
     
    Hold for hot service at 140°F or higher or serve at room temperature.