Hot Honey Roasted Squash

A recipe from Georgia Department of Education School Nutrition

Students love roasted veggies! Roasting adds flavor, color, and great texture. The addition of hot honey creates a sweet-spicy-gooey side that is delicious and perfect for lunch.

Ingredients:

14 lbs Squash, summer, fresh, yellow
10 lbs Squash, summer, fresh, zucchini
as needed Pan spray, vegetable
3 tbsp Salt, kosher
2 tbsp Spice, pepper, black, coarse
4 cup Hot Honey Glaze

Steps:

DAY PRIOR TO SERVICE:

Make the Hot Honey Glaze.
Wash yellow squash and zucchini, trim and discard ends. Cut into 1/2-inch half-moons.
Store the yellow squash and zucchini in the cooler, covered, labeled, and dated.

Hold at 41°F or below.

DAY OF SERVICE:

Spray sheet pans generously with pan spray. Then spread the yellow squash and zucchini in an even layer.

Take care not to overcrowd pans, this will cause the squash to steam rather than roast.

Using the pan spray, generously spray over the pans of squash. Then sprinkle with salt and black pepper.
Place in 400°F oven. Roast until caramelized, brown, and crispy around edges-approximately 15-17 minutes.

Cook to 135°F or higher.

Drizzle roasted squash with the Hot Honey Glaze. Gently toss to coat.
Place roasted squash in 2-inch or 4-inch half hotel pans or 4-inch skinny long pans for service.
Hot hold, uncovered, for service.

Hold at 135°F or above.

The squash will lose texture as it is held and must be batch cooked every 30 minutes to ensure quality.