1 squash, acorn
1/4 cup butter
1/2 cup cranberries
1/4 cup sugar, brown packed
1/2 cup apple, finely chopped
1 tsp cornstarch
2 tsp water, cold
Directions
Fat grams per serving: Approx. Cook Time:
:12
Cut un peeled squash into 1/4 rings with sharp knife. Remove and
discard seeds. Place in shallow dish & set aside. In 4 cup measure
cook butter at High 30-45 seconds or till melted. Stir in cranberries
and brown sugar. Cook, uncovered plastic wrap at High 2-3 min or till
skins have popped, stirring once. Stir in apple; spoon in each ring.
Cover and cook at High 5-7 min or till tender. Drain juice with 1 cup
measure. Dissolve cornstarch in cold water, whisk into juices. Cook
at High 30-45 seconds till thickened. Pour over rings.
Servings: 1 servings
Acorn Squash Rings With Cranberries & Apple 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 written cooking instructions far back into the distant past, at least as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient records were just very basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef recounts how the Romans used a good variety of herbs and spices, including many that are still in use today like thyme, mint and asafoetida. Moving on, there were two recipe books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that we all know today, but instead accounts of the types of food cooked for the upper classes of the time. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new spices and herbs was responsible for a torrent in books on cooking, the majority of which are kept safe in private cookery archives. Over the following few centuries, the wealthy families of Europe competed to serve up the best banquets, and because of this the best chefs and their recipes were greatly in demand. Even so, it was during the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes to help cooks of their time. When we get to the 1900s, recipe books were in great demand, due to higher levels of literacy, people having increased free time and having more money. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Acorn Squash Rings With Cranberries & Apple recipe.
