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
It is quite possible to trace the history of transcribed cooking instructions back into the distant past, in fact as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early cook books were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts are some tablets in 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. Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, main meal and dessert, something we still use today. Aspicius also informs us how the ancient chefs were skilled in the use of many different herbs, including a few you will know such as bay, mint and dill. During the following few hundred years, the families of Europe competed with each other to serve up the most exotic banquets, and consequentially chefs and their collection of recipes were highly sought after. However, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down popular recipes of the day. By the time we get to the 1900s, cookbooks were in high demand, due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Acorn Squash Baked With Pineapple recipe.
