1 large onion -- chopped, 1 c
1 1/2 lb sweet potatoes -- pared &
1 cubed,
1 (about 5 c)
1 small acorn squash -- quartered,
1 seeded,
1 pared (about 4 c)
13 3/4 oz chicken broth --
1 vegetarian
4 tbsp nonfat milk -- to 6 t
1/2 tsp salt
1/4 tsp white pepper
1/4 cup nonfat sour cream --
1 optional
1 ground nutmeg -- optional
Directions
Saute onion in broth or water in lg. saucepan over med. heat until
onion is translucent, about 6 min. Add potatoes, squash and broth.
Simmer, covered, until veggies are tender, about 25 min. Cool
slightly.
Working in batches, place the veggies with their liquid in food
processor. Whirl until pureed. Return the puree to the saucepan.
Stir in the nonfat milk for desired consistency. Season with salt and
pepper. Heat over low heat.
Top each serving with dollop of nonfat sour cream and a sprinkle of
nutmeg.
Recipe By : Family Circle Magazine Nov 1993
Servings: 8 servings
Acorn Squash & Sweet Potato Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into ancient history, in truth as far as early Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient recipes were just simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and afters, something we still use today. Additionally, he describes how the ancient cooks made use of many spices and herbs, including many that are still in use today such as basil, mint and dill. For the next few years, the families of Europe strove to serve the most exotic banquets, and as a consequence, the best chefs and their recipes were highly sought after. However, it was during the 19th century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording popular recipes of the day. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Acorn Squash & Sweet Potato recipe.
