Our mission is to empower families with the skills to stretch their food budgets and cook healthy meals so their children get nutritious food at home.
1. Preheat oven to 375°F.
2. Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾-inch, even-sized cubes.
3. Coarsely chop walnuts. Set aside.
4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
6. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
7. Gently toss cooked squash with cranberry mixture.
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IN THE SPOTLIGHT
Georgia Communities are "Hungry for Healthy"
Cooking Matters partners with nonprofits, community groups, and public organizations across in the Metro Atlanta area to provide Cooking Matters courses to low-income families in venues that are convenient to your organization.
Open Hand invested in a private-public partnership with Wayfield Foods, Inc. and the USDA to launch a Healthy Retail marketing campaign titled “Are you Hungry for Healthy”.
Check out more recipes by the season here!
We offer six-week Cooking Matters courses to adults, kids, and families. Open Hand staff/ Registered Dietitians or volunteers teach each course. The courses cover meal preparation, grocery shopping, food budgeting and nutrition.
This material was funded by USDA’s Supplemental Nutrition Assistance Program- SNAP-Ed.
This institution is an equal opportunity provider.
Serves: 6, 1/2 cup per serving
- 2 pounds butternut squash
- ¼ cup walnuts
- 2 tablespoons canola oil
- 1 teaspoon dried sage
- ¼ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter or canola oil
- ¼ cup dried cranberries
- 1 ½ tablespoons maple syrup
- 1 medium bell pepper
- ¼ cup fresh cilantro