2 acorn squash, ~1-1/2 lb ea
1/2 lb small brussels sprouts
2 tsp olive oil
1 cup diced onion
1 tsp fennel seeds
1 tsp dried marjoram
1/4 cup minced fresh sage
1/4 cup fresh orange juice
2 tsp fresh lemon juice
1/8 tsp freshly grated pepper
2 cup cooked wild rice
Directions
1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a large
baking dish, place the squash, cut side down, with about 1 inch of
water. Bake until tender, about 45 minutes.
3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes,
or until tender. Set aside.
4. Meanwhile, in a large skillet, heat the oil over low heat. Add the
onion and saute for 10 minutes, stirring frequently. Stir in the
fennel, marjoram, sage, orange juice, lemon juice, and pepper, and
simmer for 3 minutes. Stir in the cooked wild rice and the Brussels
sprouts and heat through.
5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.
I often microwave the acorn squash by placing in a shallow glass pan
with about 1/2-inch of water, covering with saran wrap and nuking for
about 10 minutes or until tender.
from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5
Servings: 4 servings
Acorn Squash & Wild Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Squash; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into the distant past, certainly as far back as early Egypt, and possibly even further than that. In practice though, in the main part, these old records were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to historians 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 making anyone who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks were skilled in the use of a wide range of herbs, including some that we all recognise for example bay, fennel and asafoetida. In the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, such as basil and coriander. The introduction of these new tastes led to an eruption in books on cooking, some of which are kept safe in private collections. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a result cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and writing down the recipes of their peers. The introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Acorn Squash & Wild Rice recipe.
