Squash Medley

Name: Squash Medley
Cuisine: American
Ingredients: 1 qt Water; 3.125 lb Squash, Zucchini Sl, Fzn; 3.125 lb Squash, Yellow Sl, Fzn; 4 oz Margarine, Solids; 0.5 tsp Salt, Iodized; 0.125 tsp Pepper, Black Ground

10 steps

Seasoned combination of zucchini and yellow squash served warm

Updated at: Fri, 07 Jun 2024 12:45:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories56.5 kcal (3%)

Total Fat3.9 g (6%)

Carbs5.6 g (2%)

Sugars1.3 g (1%)

Protein1 g (2%)

Sodium86 mg (4%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

1 qtwater

3.13 lbZucchini

3.13 lbSquash

4 ozMargarine

½ tspSalt

⅛ tspPepper Black

Ground

Instructions

Step 1

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 2

1. Tap frozen squash in package to loosen.

Step 3

2. Bring water to a boil in large stock pot or saucepan or steam jacketed kettle; add squash and cook until fork tender and desired internal temperature is reached.

Step 4

CCP: Final internal cooking temperature 135°F.

Step 5

3. Drain squash slightly, leaving enough liquid in pan to retain heat. Add margarine, salt, and pepper.

Step 6

4. Transfer to steam table pans. Cover and hold until ready to serve.

Step 7

CCP: Maintain holding 135°F or above.

Step 8

Serve 4 oz. spdl.

Step 9

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.

Step 10

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.