Cranberry Bellini
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Cranberry Bellini

Cheers! It’s the holiday season, which means it’s also cocktail season. So for part two of my cranberry recipes, I’m going to share my Wisconsin Twist on an Italian Classic, the Bellini! Bellinis are sparkling Italian cocktails made with two simple ingredients: Prosecco and white peach purée. They’re fizzy and refreshing, and perfect to change up with nice cool Cranberry Ganita instead of peaches.

Roasted Butternut Squash Soup
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Roasted Butternut Squash Soup

Let’s cozy up with a bowl of warm, butternut squash soup. Butternut squash and cool weather go together so perfectly. This soup is so cozy and the spices just warm you up even more.

My butternut squash soup is versatile. It can be ultra creamy or chunky depending on how you want the soup to be. Either way, it’s full of complex roasted butternut squash flavor.

This lovely butternut squash soup will round out your fall and winter meals. Serve it with sandwiches, salads, or just some freshly baked bread, throughout fall and winter. Keep the recipe for your holiday arsenal, too. I designed this soup to complement almost any savory meal you want to enjoy.

Can you eat squash seeds?
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Can you eat squash seeds?

Absolutely! All squash seeds are edible. Everything from butternut to pumpkins. All too often squash seeds are dropped into the trash or compost bins. But not only are Squash seeds edible and easy to prepare, but they also make a wonderful, nutrient-dense crispy snack full of things like omega-3 fatty acids, protein, beta-carotene, and vitamin C.

Some favorites include roasted seeds from spaghetti squash, acorn, buttercup, butternut, turban, Hubbard, kabocha, and Delicata squash.