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
We are able to track the history of `recipes` far back into history, at least as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these ancient cook books were just basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents describing recipes prepared by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of aromatic flavors, including a few you will know for example bay, rue and asafoetida. As we move on, we find a couple of interesting books which appeared in the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that we all know today, but instead accounts of the types of meals enjoyed by the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, including basil and coriander. These new spices and herbs prompted a surge in recipe manuscripts, the majority of which are now in private cookery archives. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Acorn Squash Stuffed With Apple Couscous recipe.
