Recipe: Squash-Infused Spuds

24 (4 oz.)
Per Serving
214 cal., 2.6 g pro., 1.5 g fat, 3.2 g fiber, 168 mg sod.
Meal Pattern
1/8 cup red/orange vegetables, 1/4 cup starchy vegetables
Cost Per Serving

2 1/2 qt. butternut squash soup, prepared
1 Tbsp. cinnamon
1 Tbsp. ground ginger
8 cups potato flakes
Salt and pepper

1. Heat the butternut squash soup over medium-high heat until it comes to a simmer. Remove from heat and stir in the cinnamon and ground ginger.
2. Using a wire whisk, stir in the potato flakes. Allow them to sit for 1 to 2 minutes before mixing again.
3. Portion 4 ounces for serving. CCP: Hold at 140°F or higher.

Recipe and Photo: Potatoes USA
Nutritional, Meal Pattern and Cost Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

Contact Us

2900 S. Quincy Street, Suite 700
Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

> For The Media
> Work With US

Sign Up for Our Newsletters

Read the latest news and developments facing the school nutrition industry, as well as stay on top of important trends and resources.


> Read the Latest Newsletters

SNA State Associations

The School Nutrition Association has a presence in every state across the country. View links to many of the state associations to find out more about what SNA is doing nationwide. 

> Learn More