1 lb acorn squash
1/2 small onion -- finely chopped
1 celery rib -- finely
1 chopped
1/4 tsp salt
1/8 tsp pepper
1/4 tsp allspice
1/2 apple -- cored and diced
2 tbsp apple juice -- divided use
1/2 cup cranberries -- fresh or
1 frozen
1/2 tbsp raisins
1 tbsp brown sugar
1 slice bread -- torn into pieces
1/2 tbsp nuts -- coarsely chopped
Directions
Halve squash and remove seeds. Spray lightly with cooking spray;
place face down on a baking sheet and bake about 45 to 60 min in a
350=B0F oven or until tender when tested with a fork. Meanwhile, coat
a non-stick skillet with cooking spray; over medium heat saut=E9
onion and celery until tender. Add salt, pepper, allspice, apple=
and 1 Tablespoon apple juice; cook just until apple is tender. Stir
in cranberries, raisins, and 1 Tablespoon apple juice; cook until
cranberries pop. Add brown sugar; stir until dissolved. Stir in bread
cubes and nuts. If desired, a few drops of almond extract may be
added. Sprinkle baked squash with salt (optional) and pepper. Divide
stuffing evenly between the halves. Bake for 15 minutes at 375=B0F.
Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat
fat) 9% CFF 249mg Na
Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g
sat fat) 9% CFF 498mg Na
Recipe By : modified from Walking Magazine in 1989-90 by R.
Winters
Recipe By :
From: owner-Mm-Recipes@idiscover.Net O
Servings: 4 servings
Acorn Squash With Cranberry Stuffing Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Squash; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into the distant past, at least as far into history as ancient Egypt, and possibly even further. Having said that, sadly, these old cook books were just very basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in Sumerian 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 drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans used a good variety of aromatic flavours, including many that are still in use today such as thyme, mint and dill. Later, there are some recipe books which date from the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that is served today, but rather accounts of the types of food on the menues of the rich and powerful of those days. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new spices and herbs created a torrent in books on cooking, the majority of which are now in private cookery archives. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Acorn Squash With Cranberry Stuffing recipe.
