Acorn Squash With Cranberry Stuffing Recipe

Ingredients

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 read the history of written recipes way back into distant history, in fact as far back as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

In fact, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian which recount the preparation 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`.

Later on, we find two interesting books which date from the 1300s ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but instead recipes for the types of food cooked for the rich and powerful of the period.

Later on in the 1400s, people returning from the crusades brought back many spices and herbs from middle-east cuisine, such as basil and coriander. These new foods and spices caused a torrent in manuscripts on food, the majority of which are now in private collections.

For the next few years, the powerful and wealthy competed with each other to serve the most exotic meals, and because of this cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households.

By the advent of the twentieth century, cook books were in high demand, mostly due to higher levels of literacy, more free time and having more money to spend.

The introduction of the TV gave us cooking programs and the recipe books that accompanied them.

Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our site.

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