Summer Squash (Frozen)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Other)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Onions, Frozen, Diced, #1610	2 cups
Pan Release Spray, Vegetable Oil, #2514	10 second spray
Squash, Summer, Yellow,Slice, Frozen, #1622	12 pounds + 8 ounces
Margarine, Bulk, #1319	4 ounces
Salt, Table, #2723	1 tablespoon
Pepper, Black, Ground, #2718	2 tablespoons

DIRECTIONS

1.	Thaw frozen onions and squash in the refrigerator. Drain them thoroughly before preparing the recipe.
2.	Spray a stockpot, braising pan or steam-jacketed kettle with pan release spray. Sauté the onions and set them aside.
3.	COOKING METHODS To steam squash: Place no more than 5 pounds of frozen squash in perforated steamtable pans. Steam them for 3 to 4 minutes. Place the squash in solid steamtable pans for seasoning and service. If using solid steamtable pans to steam, drain the liquids from the pans prior to seasoning and service. Add the margarine, salt, pepper, and sautéd onions to the squash. Mix the ingredients to combine them well. To sauté squash: Place the frozen squash in a stock pot, braising pan or steam jacketed kettle with the sautéed onions. Sauté the vegetables for 8 to 10 minutes, or until the quash is just tender. Drain any excess liquids. Combine the margarine, salt and pepper with the squash and onions. Transfer to steamtable pans. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
4.	Serve the squash immediately, or cover them and place in a warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30
5.	Portion with a #8 scoop or a 4 ounce spoodle per serving. Each portion provides ½ cup of other vegetable. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check the 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.

Production Notes

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.

Nutrients Per Serving

Calories

Carbohydrates

6.24 g

Dietary Fiber

1.60 g

Protein

1.04 g

Sodium

166.22 mg

Total Fat

1.95 g

Sat. Fat

0.73 g

Trans Fat

0.00 g

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Summer Squash (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving