Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place squash in a warmed rondeau. Add enough water to cover. Simmer squash over low heat for 3-4 minutes. Cook until squash is tender but still slightly fi rm. Season to taste with salt and pepper. Remove squash from the pan and lay out on a parchment-lined sheet pan. Refrigerate. Let cool uncovered. Once cooled, move to a storage container. Cover, label, date, and refrigerate for future service. CCP:
Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Lightly spray the rough side of the flatbread with pan spray. Place on a heated fl at griddle, oiled-side down. Cook 1-2 minutes, or until golden-brown and just warmed through. Slice into ½” pieces. Place in a stainless-steel mixing bowl. 2] Add 4 oz. of black bean corn salsa, 3 oz. of chicken, 2 oz. butternut squash, and 1 c. romaine lettuce to the flatbread. Toss together. Drizzle 1 oz. of lime vinaigrette over the salad mixture. Toss again. Season to taste with salt and pepper. Place in a chilled serving bowl. Top with 1 oz. of cheese before serving.
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