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
Written recipes as an idea can be observed far back into history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. However, sadly, these old records were just simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which recount 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. Much later, in Roman times a roman called Apicius wrote a number of scripts detailing recipes prepared by the Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. Continuing our culinary historical journey, we find a couple of cookery books which date from the 14th Century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is served today, but instead descriptions of the types of food on the menues of the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, such as basil and rosemary. These new herbs and spices led to an outbreak in manuscripts on cookery, the majority of which are kept safe in academic collections. When we get to the twentieth century, cook books were highly popular mostly due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Baked Cranberry Squash Gghol recipe.
