1 cup couscous
1 cup apple juice
1/4 cup prunes, pitted & chopped
1/4 cup dried cranberries
1/4 cup dried apples
1/4 cup apple juice concentrate, - thawed
1/4 tsp cardamom, ground
1 tbsp maple syrup
4 each acorn squash, halved & - seeded
1/4 cup pecans, toasted & chopped, - option, al
Directions
Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan & pour over the
couscous. Cover & set aside until the juice is absorbed. This will
take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom & maple syrup.
Set aside.
Steam squash halves until tender, about 15 minutes. Drain & place on a
baking sheet. Preheat oven to 350F. Fill squash halves with the
couscous mixture & bake for 20 minutes. Top with pecans & serve.
"Vegetarian Gourmet" Winter, 1995
Servings: 8 servings
Acorn Squash Stuffed With Apple Couscous Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Squash; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into antiquity, in fact as far into history as ancient Egypt, and maybe even further. Having said that, sadly, these old records were just simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of tablets in the Sumerian language 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 exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient cooks used many different herbs, including a few that will be familiar to modern chefs like bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are some interesting books which appeared in the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the spicy food that is served today, but rather descriptions of the types of food enjoyed by the rich people of those days. In the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs caused an increase in cookery books, some of which still exist in academic collections. Over the next few centuries, the powerful families of Europe strove to serve up the most exotic meals, and because of this chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cooking books were greatly in demand mostly as a result of higher levels of literacy, leisure time and having more money. The introduction of television brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Acorn Squash Stuffed With Apple Couscous recipe.
