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Hot Honey Mashed Squash

Hot Honey Mashed Squash
A black plastic rectangular serving container filled with a orange mashed squash ontop of a silver metal wire rack on a grey wood service next to a tan/yellow colored squash and a circular dish with clear liquid in it.
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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/2 cup
Yield: 50

Source:

Rooted in Flavor: Harvest of the Month Recipes Made Easy

Ingredients
 

  • 18 ½ pounds AP Squash, butternut, whole (18 ½ pounds AP 15 ½ pounds EP)
  • 12 oz Honey
  • 1 tbsp Red pepper, crushed
  • 1/4 cup Vinegar, apple cider
  • 5 oz Butter, unsalted
  • 2 tsp Salt, kosher

Instructions:
 

  1. Instructions: (1st method)
  2. Wash the squash thoroughly with a vegetable brush.
  3. Place the whole squash in the steamer for 5 minutes to make cutting easier.
  4. Remove the squash from the steamer. Cut the squash at the bottom of the neck (just above the seed bulb). Peel each portion of the squash. For the neck, cut the squash into 1-inch dice. For the bulb, cut in half and remove the seeds. Cut into 1-inch dice.
  5. Place squash in a perforated 4 inch full size hotel pan. Steam squash for 15 to 20 minutes or until tender.
  6. CCP: Heat to 135 °F for 15 seconds.
  7. Remove the squash from the steamer. Place the squash in a bowl or in a large standing mixer. Mash.
  8. Combine the honey, crushed red pepper, apple cider vinegar, salt and butter. Add to the squash and continue to mix until combined. Remove the mashed squash and place into a 4-inch deep, full size hotel pan. Place in warmer.
  9. CCP: Hold for hot service at 135 °F or higher.
  10. Instructions: (2nd method)
  11. Wash the squash thoroughly with a vegetable brush.
  12. Place the whole squash in the steamer for 5 minutes to make cutting easier.
  13. Remove the squash and cut the squash at the bottom of the neck (just above the seed bulb). Cut the neck and bulb in half lengthwise. Remove the seeds.
  14. Place squash on parchment-lined sheet tray. Place in 350 °F oven. Roast 30 – 45 minutes, depending on size of squash.
  15. CCP: Heat to 135 °F for 15 seconds.
  16. Remove the squash from the oven. Scoop the squash from the skin. Place the squash in a bowl or in a large standing mixer. Mash.
  17. Combine the honey, crushed red pepper, apple cider vinegar, salt and melted butter. Add to the squash and continue to mix until combined. Remove the mashed squash and place into a 4-inch deep, full size hotel pan. Place in warmer.
  18. CCP: Hold for hot service at 135 °F or higher.

Nutritional Analysis:

Serving: 0.5cupCalories: 100kcalCarbohydrates: 21gProtein: 1gFat: 2.5gSaturated Fat: 1.5gTrans Fat: 0gCholesterol: 5mgSodium: 85mgFiber: 5gSugar: 8g

Meal Component Information:

Vegetable-1/2 cup