2 each acorn squash, halved
2 tbsp pine nuts
1 each garlic clove, minced
1/4 cup green onions, sliced
1 1/2 tsp oil
1 cup mushrooms, sliced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1 cup tomatoes, diced
2 tsp lemon juice
2 tsp oregano
2 tsp basil
1/4 tsp salt
1/2 tsp black pepper
Directions
Preheat oven to 375F. Place squash, cut side down, on a baking sheet
& cook until tender, about 45 minutes. Set aside to cool. Scoop out
the inside & discard the seeds & strings.
Saute pine nuts & green onions in oil for 1 minute. Add mushrooms,
zucchini, yellow squash & tomatoes & saute until just about tender, 5
minutes or so.
Stir in the remaining ingredients. Spoon the vegetable mixture into
the squash shells. Serve immediately.
"Vegetarian Gourmet" Fall, 1995
Servings: 4 servings
Acorn Squash With Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Nut; Squash; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into the far past, at least as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, old cookbooks were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, a very modern way of dining. Additionally, he describes how the early Romans made use of a wide range of aromatic flavors, including a few you will know such as basil, mint and asafoetida. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab cooking, including rosemary and coriander. These new culinary innovations was responsible for an increase in recipe books, most of which are kept safe in private libraries. Over the following few centuries, the families of Europe competed to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down popular recipes of the day. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Acorn Squash With Pine Nuts recipe.
