3 each acorn squash, halved
2 tbsp dry sherry
2 tbsp brown sugar
6 tbsp butter
1/2 cup crushed pineapple, drained
1/4 tsp ground nutmeg
1 tsp salt
Directions
Preheat oven to 425 F.
Scoop out the squash seeds and fibers and discard. Place squash in
greased baking dish.
Put 1 teaspoon each of sherry, brown sugar, and butter in each
squash half.
Cover and bake for 30 minutes or until tender.
Scoop squash out of shells, leaving wall about 1/4 inch thick.
Mash squash and combine with remaining 4 tablespoons butter,
pineapple, nutmeg and salt, beating well to blend.
Spoon back into shells and return to oven to bake for 15 minutes
more.
_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster
ISBN 0-671-44303-8 Typos by Jeff Pruett
Servings: 6 servings
Acorn Squash Baked With Pineapple Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Squash; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found back into the far past, certainly as far back as the Egypt of the Pharoahs, and maybe even further. However, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also tells us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as bay, mint and parsley. Moving our culinary historical trip onwards, we find a couple of cookery books published in the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices such as rosemary and coriander. These new culinary innovations led to an eruption in books on cooking, the majority of which are kept safe in private libraries. By the arrival of the twentieth century, cooking books are increasing in popularity due to increased literacy, people having more free time and being a little richer. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Acorn Squash Baked With Pineapple recipe.
