- 1 each butternut squash
- each kabocha squash
- .5 each red onion peeled and sliced very thin
- 2 tsp olive oil
- 1 pinch salt and pepper
- 1 each pie crust
- 2 tbsp sour cream
- 1 tsp grated Mozarella or Parmesan cheese
- 1/2 tsp dried ginger
- 1/2 tsp paprika
- Microwave the squash for 4 minutes each. Peel, cut them in half, and remove the seeds. Use gloves or let them cool so you don't get burnt. Once they are cut in half and seeded, slice them about 1/4 inch thick.
- Lay a pie crust on a baking pan with a sheet of parchment paper. Spread the center with the sour cream and sprinkle the parmesan cheese on top.
- Arrange the slices of squash in a spiral fashion in the center of the dough.
- Fold the edges of the crust up onto the squash. Sprinkle ginger, paprika, and onions over the top.
- Bake the galette in the oven for an hour or until the squash is very tender and the crust is golden brown.
- Cool for 10 minutes. Slice into 10 pieces and serve warm.
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 Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 in 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.