Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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TIP Intensify the natural sugars in winter squash by cooking it in a single, uncrowded layer in a shallow baking pan.


2 1/2 pounds delicata squash (2 medium)

2 tablespoons extra-virgin olive oil

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

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1/2 teaspoon dried thyme

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/8 teaspoon cayenne

1. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray.

2. Cut squash in half lengthwise and scoop out seeds. Cut across into 1/2-inch slices and combine in bowl with olive oil. Add coriander, cumin, thyme, ginger, salt and cayenne and toss thoroughly. Place in a single layer on baking sheet and roast, turning once halfway through cooking, for a total of 24 minutes, until squash is lightly browned and tender. Makes 6 servings.

Nutritional analysis for each serving 111 calories, 2 g protein, 16 g carbohydrates, 2 g fiber, 5g fat, 1 g saturated fat, 194mg sodium


1 (2-pound) butternut squash

1 tablespoon canola oil

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1 tablespoon dark brown sugar

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

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1/8 teaspoon ground cayenne

1/2 teaspoon salt

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Peel squash, cut in half and scoop out seeds. Cut into 1-inch pieces and toss with oil.

3. Combine sugar, cumin, garlic powder, ginger, cinnamon, cayenne and salt and toss with squash. Place in a single, uncrowded layer on baking sheet and roast, turning once, until tender, lightly golden brown and fork tender, 20 to 24 minutes. Makes 4 servings.

Nutritional analysis for each serving 123 calories, 2 g protein, 24 g carbohydrates, 6 g fiber, 4 g fat, 0 g saturated fat, 300 mg sodium


Squat kabocha squash may not look like much from the outside, but its bright orange flesh is a flavorful, low-calorie treat.

1 (2 1/2-pound) kabocha squash

2 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon smoked paprika

1/4 cup coarse (whole-grain) Dijon mustard

2 tablespoons maple syrup

1. Preheat oven to 400 degrees. Coat a large baking sheet pan with cooking spray.

2. Cut the squash into quarters lengthwise and scoop out seeds. Cut each quarter across into 1/2-inch thick slices; toss with the olive oil, salt and paprika. Place the squash slices in a single layer on the prepared pan and roast, turning once, 25 minutes, until lightly browned and fork tender.

3. While the squash cooks, combine mustard and maple syrup and warm mixture in a small saucepan or microwave. Drizzle over the cooked squash just before serving. Makes 6 servings.

Nutritional analysis for each serving 114 calories, 2 g protein, 17 g carbohydrates, 2 g fiber, 5g fat, 1 g saturated fat, 532 mg sodium