As much as pumpkin tends to take the spotlight this time of year, you can't overlook butternut squash. Just like pumpkin, butternut squash can be utilized for many dishes that you can whip up in the kitchen. Butternut squash, unlike its cousin, zucchini, has a tough, inedible exterior. But cooks who appreciate the squash’s rich flavor, impressive nutritional benefits, and kitchen versatility have learned that it’s well worth freeing this cold-weather favorite from its thick shell. It’s not as difficult as you might think. Did you know…. A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana.  Although it is a winter squash, it is harvested in the fall but it keeps well for several months. As for storing, it’s best to keep it in a cool, dry place. Uncured butternut squash will last at least a month; if you cure the squash by exposing it to temperatures in excess of 80 degrees for 10 days straight, it can last as long as six months. It is a good source of fiber, potassium, and several other key nutrients. In terms of flavor, it’s similar to pumpkin, and can almost always be substituted for it in a recipe. Appearance-wise, the orange flesh of butternut squash most closely resembles sweet potatoes.

Although butternut squash is notably sweet, especially when cooked, it’s packed with nutrients, particularly vitamins A and C. Compared to sweet potatoes, butternut squash has less sugar, fewer calories, and fewer carbs, although sweet potatoes have a shade more protein and fiber. Butternut squash seeds are in the healthful eating category, containing plenty of protein and good fats.  The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others.  Squash can enhance a range of sweet and savory dishes.  To break down a squash for cooking, use a sharp knife to remove an inch or so at either end. At this point, you could microwave the squash for three or four minutes to soften the skin. Either way, you’ll then take a sharp knife to the squash. Stand the half squash on a cutting board and slice away the shell. Cut the squash at its neckline so the crook and body can be dealt with separately. Cut the body lengthwise and scrape out the seeds.

With Fall finally here its that time again to celebrate comfort food and what better way to do so than with a hot bowl of chili. 

True, Chili warms us on cool and cold fall/winter days but versatility, convenience and nutritional attributes have made chili much trendier among today's families and Millennial's alike. (SelfMag)

Let’s start with the versatility of Chili.  Chili can be made from any meat available, Beef, Pork, Chicken and Turkey all have had their day within Chili recipes.  But Bison, Elk, Rattlesnake and even Seafood have become options for Chili.  Beans or no Beans which often depends in what part of the country you live or where your "family recipe" originated. Additionally, there are many Vegan, Vegetarian, and Meatless options for those who are committed to certain lifestyles.

Chili's versatility also relates to food occasion.  Chili is popular for Breakfast, Lunch and Dinner, as a dip (when mixed with queso), as a topping (burgers and hot dogs), as entertainment food and even as a "catch all for your leftovers". Chili truly has endless opportunities for food occasion planning.

Convenience …here at Bellisari's we often talk about Gourmet Convenience as that is our mantra.  Chili is a great example of convenience. One pot, can be made ahead, can cook overnight in a crock pot, or in as little as 30 minutes on the stove-top.  Chili is transportable and can be consumed over multiple days.

Nutritional attributes of Chili are only as good as the ingredients but with lean protein options, vegetable options and no/low carb options - Chili can be a very healthy alternative to other hearty meals.   next time you think about making a bowl of chili challenge yourself to include new ingredients, new spice blends, maybe throw in some veggies from the garden, or even try a seafood chili with some shrimp, crab and scallops.  Whatever your preference, just remember, Chili is a great meal for any occasion and make it with your own twist.  Enjoy.

It's official. I have become the mom I once said I never would turn into….

The mom that makes different meals for each of her kids, and sometimes even a third meal for myself. I remember as a thirty-something soon-to-be mom I made many “claims” on things I would never do as a mom. Well, about half of that list is out the window already and my boys haven’t event hit middle school yet. It’s ironic that I cook for a living and teach cooking classes to both adults and children and my kids really would prefer delivery pizza and drive through chicken nuggets over my Bolognese lasagna. Be that as it may, I feel some days, as I am sure most of you do, I am in survival mode. Work, sports, doctor appointments, many of us- kids therapy appointments, and hopefully somewhere in there a quick workout to keep me sane. How do we juggle all of that and still feed our kids a healthy meal (that they will actually eat) so we don't feel like “terrible" parents?

One item that excites my household is skewers. I don’t know what it is about a sharp wooden stick but I can put anything on it and the boys will eat it. It is probably because to them it is a weapon (another “claim” of mine that didn’t last). Since I am constantly fighting the “toy gun” battle in the house and in the video game arena, they are happy to see I relented to the archaic wooden weapon that I let them put in their mouth. I don’t know what it is about the sharp “tool” but fruit, veggies, meat and even dessert all seem to be a hit with my boys, which helps in the Survival of Everyday Life as A Mom.

So, for all you other moms with skewer-loving offspring, here is one of my favorite recipes that both you and your children will enjoy:

Beef Tenderloin, Red Onion and Sweet Potato Brochettes

Ingredients

1 Jar of Bellisari’s Saigon Street Sauce

1 lb Sweet potatoes (2medium sweet potato, peeled and cut crosswise in 1/2-inch slices) Heat in microwave for 2 minutes.  

1.5 lbs Beef tenderloin ( trimmed and cut in 3/4-inch, cubes)  

1 Small Red onion ( cut in 1-inch, chunks)

1 package of 6 inch soaked wooden skewers or metal skewers

Directions

In bowl, toss beef, potatoes and red onion with 2 tbsp of the Bellisari’s Saigon Street Sauce. Alternating beef, potatoes and red onion, thread onto metal or soaked wooden skewers. Place skewer on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining Saigon, until potatoes are tender and juices run clear when beef is pierced, about 10 minutes. Serve with a side of remaining Bellisari’s Saigon Street Sauce