Students love this recipe! It is currently in the menu rotation in Lawrence Public Schools. Kids love the way the sweet and tart flavors play off the natural taste of the squash. Better yet, the squash is packed with beta carotene, which the body converts to Vitamin A – essential for healthy skin, a strong immune system, and good eye health.

50 lb. butternut squash, peeled and diced

3 Tbsp. black pepper

1 cup vegetable oil

4 gal. apple cider

2 cups brown sugar, packed

1. Start by making the glaze. Put the cider and sugar in a pot and bring to a boil on the stove. Reduce the heat once the cider begins to boil. Simmer until the cider is reduced down to a syrup. Set aside.
2. Divide the squash into 5 sheet pans. Each sheet pan should have a single layer of squash. If too much squash is on the pan, it will not brown.
3. Pour 3 tbsp. of oil and 2 tsp. of pepper over each pan of squash. Mix the squash on the pan so that it is evenly coated with oil and pepper.
4. Roast the squash in the oven for approximately 1/2 hour. Squash should start to carmelize and be very soft.
5. When the squash comes out of the oven, pour the cider syrup over each pan of squash and mix so that it evenly coats the squash. Hold the squash hot in a warming box or steam table until serving.

Note: "I've never really liked squash, but this is the best!" Greenfield Middle schooler

Calories 187 Calories from Fat 25 Total Fat 2.75g Saturated Fat .26g Cholesterol 0 mg Sodium 17mg Total Carbohydrate 42g Dietary Fiber 3.8g Protein 2.34g

1/2 cup of red/orange vegetable