2 large acorn squash, split length-
1 wise and seeded
1 cup chopped pear
1/2 cup raw cranberries (fresh or
1 frozen)
3 tbsp undiluted orange juice
1 concentrate
3 tbsp honey or maple syrup
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
Directions
Preheat oven to 400 degrees. Place squash cut side up on foil-lined
baking sheet. In a large bowl, combine pear, cranerries, orange juice
concentrate, honey or syrup, cinnamon and allspice. Spoon mixture
into squash cavities. Use any extra liquid to brush cut edges of
squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve
hot. Serves 4. Per Serving: 126 calories; 3 g. protein; .5 g. fat; 4
mg carbohydrate; 0 cholesterol; 4 mg. sodium, 7 g. fiber From
_Vegetarian Times_, November, 1992
Servings: 4 servings
Baked Cranberry Squash - Gghol Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Squash; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these old cook books were just simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian which describe 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 drinkers feel exhilarated. Moving on, we find two interesting books published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is served today, but instead recipes for the types of food on the menues of the rich people of the time. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused an explosion in books on cooking, the majority of which are now in private libraries. During the following few centuries, the families of Europe competed with each other to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cookbooks were in high demand, as a result of better eduction, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Baked Cranberry Squash Gghol recipe.
