Wash all produce; peel squash and sweet potatoes; seed squash; core pears; cut all produce into ½-inch dice. Chef’s Tip: Use apple slicer to cut pears into slices, then dice. Cut additional pear off core.
In two 4-inch deep, full-size pans coated with pan spray, combine diced vegetables, pears and cranberries. Mix thoroughly with ½ cup of oil per pan to coat the mixture evenly.
Cover and bake in a preheated 350°F oven for 30 minutes, rotating pans as needed for even cooking.
Stir mixture and return to oven uncovered for 15 minutes, or until all vegetables are cooked and tender. Critical Control Point (CCP): Hot hold at 135°F or above.
Just prior to serving, season with salt and pepper, and cinnamon, if desired. Or, offer cinnamon in a shaker for students to add individually for personal preference.
To Serve: Offer a 1-cup serving to provide ¾ cup red/orange vegetables and ⅜ cup creditable fruits. A ½-cup portion meets ½-cup requirement of fruits and/or vegetables for Offer Versus Serve reimbursable meals, ⅜ cup red/orange vegetables and ⅛ cup creditable fruits.
Option: Consider offering as a breakfast side dish. A 1-cup serving can credit toward the fruit meal component at breakfast.