Winter Squash 101

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Written By Judy Doherty, MPS, PCII

Fast and easy ways to serve winter squash everyone will love

Topping Ideas

Basic preparation for acorn squash or butternut squash:

  • Vent the squash by carefully poking holes with a small knife.
  • Steam the squash in the microwave for 2-5 minutes. Allow to cool.
  • Cut the squash in half and remove and discard the seeds.
  • Cut the squash into wedges.

Create your favorite topping as suggested below. Then bake the squash in the oven, covered until it is soft, about 45 minutes (or microwave covered for 10 minutes):

  • Hot and spicy: Top with a little chili powder, lime juice, and olive oil.
  • Maple sweet: Top with maple syrup or honey and apple pie spice or cinnamon
  • Just the butter: Top with a tiny sliver of butter or margarine
  • Italian: Top with Italian seasoning and grated Parmesan cheese

—- By Judy Doherty, BS, AOS, PC IIDownload as PDF handout:September-FAH-2017 2

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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