breakfast
Butternut Squash Yogurt Parfait
Scaled for: 60 Servings Allergens: Not Provided
Ingredient
Quantity
Butternut Squash (frozen)
20 pound
Olive Oil
3/8 cup 3/8 cup
Maple Syrup Salt, Kosher
2 teaspoons 2 tablespoons
Cinnamon, Ground Cranberries, Dried
7 1/2 cup 15 pound 4 pound
Yogurt, Vanilla, Non-Fat Granola, Whole Grain-Rich
DIRECTIONS:
1. Preheat oven to 425° F.
4. In one, 8-fluid ounce cup, add 4 ounces, or ½ cup, of yogurt. 5. Add 1 ounce of granola on top of yogurt. 6. Top granola with ½ cup squash and 1/8 cup cranberry.
2. Distribute squash evenly onto three baking sheets. Toss each sheet with 2 tablespoons olive oil and 2 tablespoons maple syrup. 3. Sprinkle each sheet evenly with salt and cinnamon. Evenly coat by tossing squash together. Bake for 30 minutes then set aside.
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 31
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