Local Harvest Bake

Zutaten

• 8 oz or 2 cups Fresh butternut squash, peeled, cubed
• 8 oz or 2 cups Fresh beets, peeled, cubed
• 8 oz or 2 cups Fresh sweet potatoes, peeled, cubed
• 1 Tbsp Olive oil
• ¼ tsp Kosher salt or Iodized salt
• ¾ tsp Fresh garlic, minced
• ½ tsp Dried parsley (optional)

Zubereitung

1. Preheat oven: Conventional oven: 350 °F Convection oven: 325 °F
2. Toss butternut squash, beets, sweet potatoes, olive oil, salt, and garlic in a medium size mixing bowl.
3. Line baking pan (9” x 13” x 2”) with a layer of parchment paper. Spray lightly with pan release spray. Add vegetables to pan and spread evenly.
4. Bake: Conventional oven: 350 °F for 25 minutes. Convection oven: 325 °F for 20 minutes.
5. Critical Control Point: Cook to 140 °F for at least 15 seconds.
6. Remove vegetables from oven. Garnish with parsley.
7. Critical Control Point: Hold at 140 °F until served.
8. Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).