The Best Butternut Squash Recipe

I like to try all the different vegetables on offer and this week I had an organic box delivery which had a great Butternut Squash nestled inside.

I wanted to make the most of what I could do with it so I have devised the best butternut squash supper recipe I can imagine which is great for all the family.

Luckily my boys and OH love their food and will try all the different dishes that I come up with. My eldest son loves sweet potatoes and I think that the butternut squash looks very similar. They have had it before but not like this, being made the star of the show!

The Best Butternut Squash Recipe
Quartered and with the seeds removed
4.67 from 3 votes
The Best Roasted Butternut Squash Recipe
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The Best Butternut Squash Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

The Best Butternut Squash Recipe. Great for all the family to enjoy.

Course: Main Course
Servings: 6 people
Author: mainy - myrealfairy
Ingredients
  • 1 Butternut Squash
  • 1 tbsp Olive Oil
  • Salt and Pepper To personal taste
  • 200 g Quinoa
  • 50 g Parmesan Cheese
Instructions
  1. Slice the Butternut Squash into 4 or 6 slices depending on how large it is.

    Place on a baking tray with lining paper

    Sprinkle on the olive oil

    Add salt and pepper to taste


    The Best Roasted Butternut Squash Recipe
  2. Roast in the over for 40 minutes

  3. Cook the Quinoa for the required time depending on pre cooked or part cooked.

  4. Take the Butternut Squash out of the oven and immediately grate over the parmesan cheese. 

  5. Serve straight away with the cooked Quinoa.

    The Best Roasted Butternut Squash Recipe
Recipe Notes

Tastes great with shredded cabbage!

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I’d love to know that you think of this supper dish and if you are a fan of butternut squash.

the best butternut squash recipe

If you like easy, delicious recipes then I think you will love my Easy Focaccia Bread. Try these two together and wow your friends and family.

the best butternut squash recipe


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Seriously Tasty Cheese Scone Recipe

When I was a young girl and staying with my nan on the weekends she would often bake with me. I remember the feel of the oversized apron tied around my waist, folded in the middle so that it wouldn’t trip me up.

One of the staple things we would bake together was scones; plain, fruit or cheese, all these would be made with her big hands over my little ones.

So, when I was looking for a tasty bake to make with my boys then cheese scones were a favourite choice.

The recipe and method are straightforward and ideas for moulding together quickly for a warm and wholesome savory treat.

Seriously tasty cheese scone recipe

5 from 1 vote
seriously tasty cheese scones recipe
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Seriously Tasty Cheese Scones Recipe

As the title says, these are seriously tasty and what's more is that they can be made in the blink of an eye!

Ingredients
  • 200 g Plain Flour
  • 3 tsp Baking Powder
  • Half tsp Salt
  • 50 g Butter
  • 100 g Cheddar Cheese
  • 20 g Parmesan Cheese optional
  • 60 ml Cold Water
  • 60 ml Milk
  • 1 Egg used for glazing
Instructions
  1. Pre heat oven to 200 ºC (185 ºC if using a fan oven)

  2. Measure and put the Flour, Baking Powder and Salt into a mixing bowl

  3. Combine well
  4. Add the Butter and rub together with the tips of your fingers until it looks and feels like wet sand
  5. Grate the Cheese and mix through with a large spoon
  6. Add the Water and Milk
  7. Work together with your hands but don’t hand longer than necessary
  8. Put out onto a lightly floured surface
  9. Press down to a thickness of 2cm and cut out in rounds approximately 5cm wide
  10. Put onto a baking tray and cook for 15mins until golden
  11. Allow to cool a little on a wire rack.

 

Seriously tasty cheese scone recipe

If you fancy another easy comfort food dish that you can make while you’ve got the oven on then try my Easy Toad in the Hole recipe

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Thank you nan, this ones for you.

Seriously tasty cheese scone recipe

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Paleo Date and Chocolate Bites

Here is a lovely treat for you from Rachel who blogs over at austinpaleogrrl Rachel has guest posted here before when she brought us the tasty Cassava Banana Pancakes Rachel is a Paleo lifestyle blogger, foodie, and Primal Health Coach in training from Austin, Texas USA. Thanks for joining us again and I’ll hand over to her to tempt you with these scrummy Paleo Date and Chocolate Bites 
Hello, everyone! Who doesn’t love a delicious snack/dessert recipe, especially when it includes chocolate! Yummy! Being strict Paleo, I don’t consume grains, dairy, or soy. I still love to indulge once in a while though, so I came up with this awesome recipe for y’all (that’s what we say in Texas) 🙂 to try for yourselves! It calls for dairy/soy/gluten-free chocolate chips, which are easy to find in the U.S., but if you are in another country and can’t find them (usually available in health food stores), feel free to use regular chocolate chips. These are fairly simple and quick to prepare, and I think you’ll absolutely love them! When I make these, they are usually gone within a few days. Yes, they’re delicious! I’m so happy to be sharing this recipe with everyone through myrealfairy.
Now, let’s get started!
Ingredients
16-18 dates (Deglet or Medjool varieties works best) with pits removed
Approx. 1 – 1 1/3 cups raw, unsalted almonds
1 cup of dairy/soy/gluten-free chocolate chips (I use Enjoy Life brand semi-sweet mini chips, sold in U.S. health food stores and on Amazon)
1 tablespoon cinnamon
2 tablespoons plain water
1 cup shredded, unsweetened coconut flakes
Tools
Food processor or high-powered food chopper
Mixing bowl
Spatula
Large plate
Smaller bowl for coconut shavings
Directions
Combine dates, almonds, chocolate chips, cinnamon and water and add to a food processor or high-powered food chopper (I use a small Ninja food chopper, as I find it crushes the almonds and dates more effectively).
Blend/chop until ingredients are crushed into a chunky mixture
Use a spatula, and scoop everything out of the food processor or chopper and place in a medium mixing bowl.
Paleo date and chocolate chip bites
Now this is where it gets a little messy! Use your hands to grab some of the mixture and roll it into medium sized balls (1.5 inches approx). Depending on how large you make each ball, you should end up with about 10-12 date bites. Place each ball on a large plate and grab the shredded coconut and place in a smaller bowl.
Roll each ball in the coconut flakes until it’s coated to your liking.
Place the finished balls/bites in a large glass or ceramic container and store in the refrigerator to firm. They tend to hold together better when chilled.
That’s it!
I hope you’ll enjoy making these as much as I do! Feel free to add cacao powder to the mixture too if you want a little extra chocolate flavor.
5 from 1 vote
Paleo date and chocolate chip bites copy
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Paleo Dates and Chocolate Chip Bites

Who doesn't love a delicious snack/dessert recipe, especially when it includes chocolate! 

Course: Snack
Servings: 10 servings
Author: Austin Paleo Grrl for myrealfairy.com
Ingredients
  • 16-18 Dates Deglet or Medjool varieties works best with pits removed
  • 1 - 1 1/3 cups Raw unsalted almonds unsalted almonds
  • 1 cup Dairy/soy/gluten-free chocolate chips
  • 1 tablespoon Cinnamon
  • 2 tablespoons Plain water
  • 1 cup Shredded unsweetened coconut flakes unsweetened coconut flakes
Instructions
  1. Combine dates, almonds, chocolate chips, cinnamon and water and add to a food processor or high-powered food chopper (I use a small Ninja food chopper, as I find it crushes the almonds and dates more effectively).
  2. Blend/chop until ingredients are crushed into a chunky mixture
  3. Use a spatula, and scoop everything out of the food processor or chopper and place in a medium mixing bowl
  4. Now this is where it gets a little messy! Use your hands to grab some of the mixture and roll it into medium sized balls (1.5 inches approx). Depending on how large you make each ball, you should end up with about 10-12 date bites. Place each ball on a large plate and grab the shredded coconut and place in a smaller bowl.
  5. Roll each ball in the coconut flakes until it's coated to your liking.
  6. Place the finished balls/bites in a large glass or ceramic container and store in the refrigerator to firm. They tend to hold together better when chilled.
Recipe Notes

Feel free to add cacao powder to the mixture too if you want a little extra chocolate flavor.

You can find Rachel on Facebook at: Austin Paleo Grrl 

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Cucumber, Gogi Berry and Quinoa Super Salad

Today I’ve got a packed post filled with a vegetarian recipe, pictures from the garden and a healthy hamper giveaway. It’s an eclectic mix that I’d love you all to enjoy.

Like most of us I am usually busy and on the go, either to work, dropping the kids off of having to run some errand or other. I love it like that, it keeps me busy and happy. What I do have to remember is to eat well and I like to make sure that all of us at home have good food to keep us fueled up and healthy.

We grew cucumbers on our patio garden this year and have been amazed at how well they grew and how huge a cucumber plant actually gets, it’s massive. They took ages to germinate but once they got going they grew so fast. I have been using them fresh off the plant and really enjoyed creating new dishes for them to go in.

The additional ingredients today have been supplied by Indigo Herbs who sell organic and quality assured products. They have a huge range of foods with which they wish to inspire and motivate you on a journey to a healthier lifestyle. I spent ages on the site looking at all they have on offer including; natural health guides, superfoods, wholefoods, herbal teas, aromatherapy and lots lots more.

Cucumber, Gogi Berry and Quinoa Super Salad
The cucumber plant that I’ve grown this year. It’s taking over the patio!

This Cucumber, Gogi Berry and Quinoa Super Salad that I am going to be showing you today is just the ticket to give a boost to your body that will help set you up for the rest of the day.

The Protein packed Tricolour Quinoa Grains are a great wheat free alternative to rice or pasta and I’m sure you’ll agree they give it a wonderful burst of colour.

Cucumber, Gogi Berry and Quinoa Super Salad
Uncooked tricolour quinoa

I love the sprinkle of pine nuts at the end. These nuts have a beautiful sweet flavour and are soft to bite into. If you have any left over from the packet then you can use them in my carrot tops pesto sauce which can be set aside for later in the week. Pine nuts are actually the seeds from the pine tree and they contain a wealth of antioxidants, including vitamins A, B, C, D, and E.


The recipe is vegetarian, vegan and super healthy!

5 from 7 votes
cucumber, gogi berries and quinoa super salad
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Cucumber, Gogi Berry and Quinoa Super Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
A Vegetarian and Vegan Recipe
Course: Main Course
Servings: 4
Author: mainy - myrealfairy
Ingredients
  • 1 Medium cucumber
  • 50 g Gogi Berries
  • 150 g Tricolour Quinoa Grains
  • 1 Tablespoon Organic Pine Nuts
  • Half Teaspoon Coarse Pink Himalayan Salt
  • 1 juice Lemon
  • 50 ml Rapeseed Oil
  • 1 Clove of Garlic - minced
Instructions
  1. Rinse the quinoa grains, place in a saucepan with double the amount of water. Bring to the boil and simmer for 15 minutes.

    Cucumber, Gogi Berry and Quinoa Super Salad
  2. While the quinoa is cooking, chop your cucumber into big chunks
    Cucumber, Gogi Berry and Quinoa Super Salad
  3. Mix in the gogi berries
    Cucumber, Gogi Berry and Quinoa Super Salad
  4. Add the salt
  5. Mix together the lemon juice, Rapeseed oil and minced garlic.

  6. When the quinoa is ready, place in a large bowl and pour over the lemon, oil and garlic dressing while it is still warm.
  7. Mix in the cucumber and gogi berries.
  8. Sprinkle with pine nuts
    Cucumber, Gogi Berry and Quinoa Super Salad


Heres onto the giveaway which I have to offer you an amazing hamper of products:

Healthy Wholefood Hamper Prize
Goji Berries 150g. Organic Royal Quinoa Grains 1kg. Organic Shelled Hemp seeds 250g 

a Rafflecopter giveaway

Cucumber gogi berry and quinoa super salad

Disclaimer: I was supplied the ingredients by Indigo free of charge to use in my recipe. Everything you see is an honest view and use of the products and I was delighted by the products as you can see!

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Pesto made with carrot tops. You have to try this!

This dish is so easy to make and the idea that you can make super yummy pesto made with carrot tops is a great idea. The amount of green carrot tops that just end up in the food bin is really daft and finding that they can be put to good use is pretty cool.

We have been growing vegetables this year which you can see in my free pallet patio garden post and you can actually see the carrots as they started off there. They have come out all shapes and sizes which is really cute.

pesto made with carrot tops

We eat lots of pasta at home and it’s a really quick supper for our family which can fit in with our busy homelife. Pesto has long been a favourite but I had rarely made it before. Then when I was looking for ways to use the leftovers from some of my home grown vegetables I stumbled across someone saying to try it in pesto. I adapted the general idea and had a play and came up with this recipe which is quick, easy and very adaptable to the amount of ingredients you have to hand.


pesto made with carrot tops
One of the many advantages of this recipe is that it’s an all in one recipe. Everything into the mixer and blitz for a couple of minutes.

pesto made with carrot tops

Once made you can store for up to two weeks in an airtight container in the fridge. Try it out on chicken or tofu too.

4.34 from 3 votes
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Pesto made with carrot tops
Prep Time
10 mins
Total Time
10 mins
 

This delicious Pesto made with the leafy green carrot tops adds a new dimension to Pesto Pasta. Also great to be smothered over meat or vegetables for your BBQ or main meal

Course: Main Course
Servings: 6 people
Author: Mainy - myrealfairy.com
Ingredients
  • 100 ml Rapeseed Oil
  • 1 bunch Green leafs from carrot tops
  • 1 clove Garlic
  • 10 leaves Basil
  • 1 handful Hazelnuts
  • 25 grammes Parmesan cheese
Instructions
  1. Wash the leafy tops of the carrots well in cold water to remove any soil

  2. Peel a garlic clove

  3. Put all of the ingredients into a small blender with a chopping setting.

  4. Whizz for approximately 2 minutes until it is all chopped to a smooth paste

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