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.

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Suggestions:​

• To make flavors pop even more, stir in 1 Tablespoon cider vinegar along with the cranberry mixture.
• You can use fresh sage instead of dried. Leave out dried sage in step 4. Roll 4 fresh sage leaves into a log shape and thinly slice. Cook fresh sage in butter or oil along with the walnuts in step 6.
• Use pecans or hazelnuts in place of walnuts. Try using raisins or dried cherries for the cranberries.

​​​​PROGRAMMING

Recipe of the month

Instructions:

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"

​​​OUR MISSION

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”.

​Healthy

Check out more recipes by the season here!

Holiday Roasted Butternut Squash

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.

Affordable

This material was funded by USDA’s Supplemental Nutrition Assistance Program- SNAP-Ed.

This institution is an equal opportunity provider.

COOKING MATTERS GEORGIA

Serves: 6, 1/2 cup per serving
Ingredients:
- 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
Optional Ingredients:
- 1 medium bell pepper
- ¼ cup fresh cilantro

Delicious