Central Valley Harvest Bake Recipe

Looking for an easy Central Valley Harvest Bake recipe? Learn how to make Central Valley Harvest Bake using healthy ingredients.


Submitted by chefgloria1030

Makes 6 servings



From: http://www.letsmove.gov/blog/2011/06/15/results-are-recipes-healthy-kids-0 By Joshua Cowell School Drum roll please?. The long anticipated winners of First Lady Michelle Obama?s Recipes for Healthy Kids competition were announced this morning by Secretary Vilsack. USDA and the First Lady launched the Recipes for Healthy Kids competition last September, challenging kids, nutrition professionals and community members, to dream up healthy recipes to be incorporated on lunchtime menus for the National School Lunch program. The contest is a component of the First Lady?s broader Let?s Move! initiative that also includes Chefs Move to Schools, which encourages chefs to work with schools in their communities. This succulent side-dish combines the sweetness of fresh butternut squash, grown in our own Central Valley of California, with the spicy kick of jalapeno and red peppers. Black beans, red quinoa and granola add a striking contrast of flavor and texture to make this dish an outstanding accompaniment to a variety of entrees, including grilled chicken and roast turkey. This recipe is absolutely delicious.

Recipe Ingredients for Central Valley Harvest Bake

1 1/2 tbsp of Quinoa, red Cooked
1 1/4 lbs of Butternut Squash, Fresh raw cubed
2 1/2 tbsp of Onion, yellow raw diced
1 1/2 tbsp of Red Bell Pepper, chopped
1 3/4 tsp Jalapeno Pepper, Fresh
5 tbsp of Applesauce, canned USDA
5 tbsp of Black Beans, canned drained
3 1/2 tsp of Oregano, Fresh
1/8 tsp of Salt, Kosher
1/2 cup of Granola, low Fat
1 3/4 tsp of Olive Oil, extra virgin

Recipe Directions for Central Valley Harvest Bake

  1. 1. Oven roast vegetables ? Cut red pepper into quarters and remove seeds; cut jalapeno pepper in half lengthwise and remove seeds. Place butternut squash, red pepper and jalapeno pepper in mixing bowl and toss with 2 Tbsp olive oil. Place pan liner on a sheet pan and spread vegetables onto pan. Roast in a 350-degree oven until tender (approximately 20 minutes.) Dice onion, toss with 1 tsp olive oil and place in a separate pan (with pan liner) to roast in a 350 degree oven until tender (about 10 minutes.) The onions are roasted separately because they brown very quickly and it is important that they do not darken too much.

  2. 2. While vegetables are roasting, prepare quinoa according to package directions.

  3. 3. In large bowl, combine applesauce, black beans, cooked red quinoa, oregano and salt.

  4. 4. When vegetables are tender, take out of oven, let cool slightly. Finely chop the jalapeno pepper and dice the red bell pepper.

  5. 5. Add vegetables to large bowl with all of the other ingredients and lightly toss.

  6. 6. For 50 servings, place mixture in a full size hotel pan (12x20 in); For 6 servings, place in a 6x6 baking dish, coat with non-stick cooking spray and spread evenly, pressing the top gently to pack vegetable mixture.

  7. 7. Sprinkle granola evenly over the top of the vegetable mixture.

  8. 8. Bake in 350-degree oven for approximately 20 minutes or until granola is lightly browned.

  9. 9. Serve in cup servings and ENJOY!!

Categories

Side Dish

Nutrition Facts
Serving Size 139.3g
Amount Per Serving
Calories
158
Calories from Fat
39
% Daily Value*
Total Fat
4.3g
7%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
58mg
2%
Potassium
588mg
17%
Total Carbohydrates
26.9g
9%
Dietary Fiber
5.2g
21%
Sugars
5.9g
Protein
5.2g
Vitamin A 204% Vitamin C 40%
Calcium 8% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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