1 1 butternut squash -- (about
Directions
1/4 pounds)
1 Onion sliced (about 3/4 cup)
3 TB coarsely grated fresh
: gingerroot
2 TB unsalted butter
Cut the squash in half lengthwise and scoop out and discard the
seeds. Bake the squash, cut side down, on a lightly oiled baking
sheet in a preheated 400 degree F oven for 40 minutes or until it is
tender. When it is cool enough to handle, scoop out all the pulp.
While the squash is baking, in a skillet cook the onion and the
gingerroot in the butter over low heat, stirring, until the onion is
softened. Puree the onion mixture with the squash pulp in a food
processor and add salt and pepper to taste.
Yield: 2 1/2 cups or 4 to 6 servings
Recipe By : COOKING LIVE SHOW #CL8726
From: "Jon And Angele Freeman"
Servings: 1 servings
Butternut Squash Puree Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, in fact as far back into recorded history as ancient Egypt, and maybe even further. Having said that, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to academics is a series of 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 making people feel blissful and exhilarated. Later, we have a couple of books which date from the 1300s : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that is served today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of the time. For the decades that followed, the upper-class families of Europe strove to lay on the most exotic meals, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing popular recipes of the day. By the time we get to the 20th century, cooking books are starting to become popular mostly due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Butternut Squash Puree recipe.
