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 Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Vegetable
The History of Recipes
Academics have proved the existence of recipes far back into history, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, these, early recipes were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a few documents describing recipes cooked by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient cooks were skilled in the use of many different herbs, including a few that will be familiar to modern chefs for example thyme, mint and dill. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that appears on menues today, but instead recipes for the types of meals on the menues of the nobility of those days. In the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, including coriander, parsley, and basil. These new culinary innovations prompted an eruption in manuscripts on cooking, some of which are now in private collections. By the arrival of the twentieth century, cook books were in high demand, as a result of better eduction, people having more spare time and disposable income. |
We hope you enjoy this Baked Cranberry Squash recipe.
