1 acorn squash (about 1/2 pound)
1 tsp maple syrup
1/4 tsp ground cinnamon
1 tsp water
1 apple, cored and sliced (optional)
Directions
Wash the squash, then slice it crosswise into 1/4-inch rings. Remove
the seeds and pulp. Layer the rings in a casserole dish, top with
maple syrup, dust on cinnamon and sprinkle with water. (As an added
touch, slices of apple can be placed in layers alternating with the
squash rings.) Bake, covered, in a preheated oven at 275 degrees for
about 30 minutes. The timing and temperature are not critical, so
this can bake along with other dinner dishes.
Calories: 72 Fat: 0.2 gm 2% fat
This recipe is taken from the Stop the Insanity recipe book by Susan
Powter.
Shared by Ellen Kehrbaum From Genie F&W Library FFD9403.TXT Recipes
from the Fat Free Digest From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV)
Servings: 2 servings
Baked Acorn Squash Rings Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into the distant past, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius created a few documents describing recipes prepared by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he describes how the Roman chefs were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Moving on, we find a couple of interesting books dating from the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich people of that time. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, such as coriander, parsley, and basil. These new spices and herbs caused an explosion in manuscripts on cooking, the majority of which still exist in private cookery archives. During the next few hundred years, the upper classes competed with each other to offer the most exotic banquets, and as a consequence, cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes common in their social group. By the time we get to the twentieth century, cookbooks were in great demand, due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Baked Acorn Squash Rings recipe.
