Ingredients
Butternut squash, peeled and cut into 2-inch cubes | 40 pounds |
Butter, melted | 2 pounds |
Brown sugar | 4½ cups |
Salt, kosher(2 tablespoons, 2 teaspoons) | 2.67 tablespoons |
Cinnamon | 3 tablespoons |
Pepper, blackto taste | 1¼ teaspoons |
Instructions
- Add squash to a parchment-covered or oil sprayed–sheet pan. (10 lb capacity per pan.)
- Cut any extra large pieces, so the size of squash pieces are similar.
- Melt the butter in a small pot, then add the brown sugar, salt, cinnamon and pepper. Mix to combine thoroughly.
- Equally divide the butter mixture among pans, then stir until squash is well coated.
- Roast, uncovered, until cooked through and lightly browned.Convection oven: 350°F about 20-30 minutesConventional oven: 375°F about 30-35 minutes
Recipe Notes
CCP: Heat to 140°F or higher.
CCP: Hold for hot service at 140°F or higher.
Preparation Tips
Butternut Squash: Readily available peeled and halved or diced.