Students entering the cafeteria on Tuesday were greeted with an unfamiliar food alongside their normal lunches: butternut squash fries coated in cinnamon sugar.
The interesting new food item is part of a larger initiative the cafeteria has taken on this year to introduce more locally sourced and creative food options throughout the school year.
Reactions were mixed; however, the butternut squash fries quickly became a topic of conversation across the cafeteria.
Some students enjoyed the sweeter flavor and softer texture, while others were unsure how to feel about it.
“They kind of taste like churros,” one student said.
Others remarked that the fries were “too soggy” and expected them to be crispier, like traditional fries.
Students who typically enjoy butternut squash, however, seemed to appreciate the dish more and recognized the effort that the cafeteria staff made.
Cindy, a member of the cafeteria staff, said that students can expect to continue seeing new foods and ingredients introduced in the future, especially as nutritional guidelines continue to change within the state of Massachusetts.
“The guidelines for breakfast are changing for sugar content, so we’ll have to do more savory things,” Cindy said. “We’re looking into more egg dishes and different things like that.”
Cindy also explained that the cafeteria has been making an effort to partner with local farms and suppliers whenever possible.
“We’ll just continue trying to get local farm products,” Cindy said. “The hard thing is the distribution needed to get the products here, but that’s getting better in the state of Massachusetts.”
Prior to working in school nutrition, Cindy worked in a restaurant. She explained that preparing meals in a school setting comes with different challenges, especially due to the strict time constraints staff work under each day, with only 30 minutes to prepare each lunch.
Ultimately, the introduction of butternut squash fries to Minnechaug Regional High School reflects a larger shift in school lunches as a whole. As cafeterias experiment with healthier, locally sourced, and more creative menu options, they are diversifying students’ plates. Whether students loved them or not, the fries definitely succeeded in getting people talking.
Note: For additional information on the changes planned for HWRSD Food Service, see the video accompanying this story.
