10 lbs of butternut squash, peeled and cut into 2-inch pieces
10 lbs of sweet potatoes, peeled and cut into 2-inch pieces
2 cups of oil, preferably olive
1 cup of maple syrup or pancake syrup
2 Tbsp of onion powder
2 Tbsp of basil, dried (optional)
1 Tbsp of black pepper
Steps
Add vegetables to cake pans that have been sprayed with oil (10 lbs per pan). Cut any large pieces of squash so all pieces are about the same size.
Equally divide the oil and syrup among the pans and mix to thoroughly coat the vegetables.
Sprinkle the onion powder, basil if using it, and pepper equally among the pans, then mix again to evenly distribute.
Cover pans with wax paper (to steam) and then again with foil. Bake until soft, but not mushy. Convection oven: 375°F about 25-35 minutes Conventional oven: 400°F about 30-40 minutes
Uncover and continue baking until just starting to brown, about 20 minutes. CCP: Heat to 140°F or higher.
