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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Squash

Using Squash

squash

Quantity Recipes

Home Recipes

squash

Menu Example 1: Locally Grown Baked Acorn or Butternut Squash

Diced Roast Chicken with Gravy
Mashed Potatoes
Locally Grown Baked Acorn or Roasted Butternut Squash

Honeydew Melon Cubes
Cornbread Stuffing made with Locally Processed Cornmeal
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Diced Roast Chicken with
Gravy (4 oz.)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Mashed Potatoes
Baked Squash

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Honeydew Melon Cubes

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Cornbread Stuffing
(1/2 Cup = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Spiced Squash Bar with Cream Cheese Frosting

Piping Hot Cheese Pizza
Fresh California Blend Vegetables with
Low Fat Ranch Dip
Chilled Peach Sauce

Spiced Squash Bar with Cream Cheese Frosting
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Cheese Pizza
(1 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Fresh California Blend
Vegetables with Low Fat
Ranch Dip
(1/2 cup with 1 ounce Dip)

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Chilled Peach Sauce
(1/4 Cup Fruit)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Cheese Pizza Crust
(1 = 2 Servings)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Dessert: Squash Bar

No meal contribution

No meal contribution

No meal contribution

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

squash
  • Squash is an excellent source of vitamins A and C. A one-cup serving of winter squash provides about half of the daily requirement of vitamin C, and 4.5 times the daily requirement of vitamin A.
  • One cup of cubed winter squash contains about 80 calories, virtually no fat, and very little sodium.
  • Squash is a very good source of potassium and manganese; and a good source of calcium, magnesium, Vitamin E, Thiamin, Niacin, Vitamin B6, and Folate.
  • Squash is high in fiber. It can help give people the sensation of feeling full, without having consumed a lot of calories.
  • The pigments that give squashes and pumpkins their deep yellow and orange colors may help to protect humans against some forms of cancer.
  • Summer squash do not have much vitamin A and have lower levels of most nutrients than winter squash. However, summer squash are a good source of vitamin C and dietary fiber, and are a very low-calorie food with about 35 calories per cup.

Sources:

Nutrition Data, www.nutritiondata.com/facts/vegetables-and-vegetable-products/2648/2
The World's Healthiest Foods, www.whfoods.com

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