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
Written recipes as a concept can be traced far back into ancient history, certainly as far into history as the ancient Egyptians, and possibly even further. However, these, old cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some 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 making anyone who tried it feel wonderful. Much later, in Roman times a man called Apicius assembled some documents which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius describes how the cooks of Roman times used a wide range of aromatic flavors, including a few you will know for example basil, fennel and parsley. Continuing our culinary historical journey, there are two interesting cookery books dating from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is popular today, but instead accounts of the types of food prepared for the rich. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused a surge in recipe publications, many of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful families of Europe tried to serve the most exotic banquets, and as a result the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes of the day. When we get to the twentieth century, recipe publications were increasing in popularity mostly due to increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Acorn Squash Rings With Cranberries & Apple recipe.
