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!
4.67 from 3 votes
The Best Butternut Squash Recipe
The Best Butternut Squash Recipe. Great for all the family to enjoy.
Author: mainy - myrealfairy
Salt and PepperTo personal taste
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
Roast in the over for 40 minutes
Cook the Quinoa for the required time depending on pre cooked or part cooked.
Take the Butternut Squash out of the oven and immediately grate over the parmesan cheese.
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.
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.
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.
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
Pesto made with carrot tops
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
Author: Mainy - myrealfairy.com
1bunchGreen leafs from carrot tops
Wash the leafy tops of the carrots well in cold water to remove any soil
Peel a garlic clove
Put all of the ingredients into a small blender with a chopping setting.
Whizz for approximately 2 minutes until it is all chopped to a smooth paste
When I was travelling I enjoyed the taste and versatility of Plantain. If you have not come across or cooked with it before it looks like a large banana which it is but this type needs to be cooked before being eaten.
In this recipe I have paired it with mango and onion for a fruity light curry. I prefer a mild curry and my other half likes something with a bit more kick to it. This dish is perfect if you want to turn up the heat, just add more crushed chillies sprinkled on top as a garnish and then everyone is happy!
Plantain and Mango Curry
A Fruity Curry which can be made to suit all levels of heat. A great source of energy and vitamins.
Author: Mainy - myrealfairy.com
1Tin of Mango in syrup
0.5teaspoonDried crushed Chillies
Place the oil in a large frying pan with the spices and garlic
Cook for 2 minutes
Add the onions and cook on a low heat for 5 minutes
Add the Plantain and fry for 5 minutes
Add the water and cook for a further 15 minutes on a low heat
Add the mango and cook for 5 minutes
The plantain takes longer than you would think to cook, it’s generally treated like a vegetable more than a fruit. You can cut it lengthways thinly and gently fry for a tasty snack.
The dish looks really vibrant when it is cooking. When the onions and plantain are just softening then it’s the time to add the mango with its syrup.
When serving, try it with a garlic yogurt dip. Place a small tub of unsweetened yoghurt in a bowl. Add 10 mint leaves – finely chopped. Then add 2 cloves of garlic that have been minced through a garlic press.
Sit back and enjoy! Let me know how you either like the idea – or – if you have tried it please send me a picture.