SAVORY SUMMER SQUASH

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,SLICED 2 lbs 2 qts 2-1/4 lbs
OIL,SALAD 2-3/8 oz 1/4 cup 1-1/3 tbsp
SQUASH,FRESH,SUMMER 24 lbs 25-1/4 lbs
WATER,BOILING 1 lbs 2 cup
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 1-7/8 oz 3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1/3 oz 2 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp

Method

1 Saute onions in salad oil or melted shortening until tender. Set aside for use in Step 3.
2 Add squash to water; cook, covered, in steam-jacketed kettle or stock pot about 5 minutes or until just tender.
3 Add sugar, salt and pepper to squash. Add basil if desired. Add sauteed vegetables; mix lightly.
4 Cook, covered, about 5 minutes, or until just heated through, stirring occasionally. CCP: Hold at 140 F. or higher for service.
Notes
1 Prepare in batches of 25 as needed. DO NOT peel squash.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
35 cal 7 g 1 g 1 g 0 mg 212 mg 26 mg

Portion

1/2 Cup

Yield

100


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