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
Written cooking instructions as a concept can be tracked far back into history, in truth as far back as early Egypt, and maybe even further. Having said that, these, old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, we find two interesting recipe books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is popular today, but instead descriptions of the types of meals on the menues of the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as basil and coriander. These new culinary innovations caused a torrent in publications on food, many of which are now in academic collections. Over the succeeding few centuries, the powerful and rich houses tried to offer the most exotic meals, and consequentially chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Acorn Squash With Cranberry Stuffing recipe.
