MEASURE (FOR 50 SERVINGS)
Squash, Summer, Yellow
Onions, Chopped, Dehydrated, #2738
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, White, Ground, #2720
Rinse the squash under cold, running water, then drain them thoroughly.
Slice the squash into ¼-inch thick slices.
To cook squash:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Melt the margarine. Then add the pepper and salt to the melted margarine.
Evenly distribute the margarine mixture over the squash. Mix the squash gently to combine it and avoid breaking the squash.
Serve the squash immediately or over it and place the squash in a warmer until ready for service.
CCP: Cover and hold for service at 135 degrees F or higher.
Portion ½ cup with a #8 scoop or a 4 ounce perforated spoodle for serving. Each portion provides ½ cup of other vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
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