4 medium butternut squash
2 cup ; water
3/4 cup wild rice, raw, rinsed
3 tbsp soy margarine, divided
1 cup onion, red, chopped
1 garlic clove, minced
2 1/2 cup bread crumbs, whole wheat, firmly packed
1 tbsp sesame seeds
1/2 tsp each:
1 sage
1 thyme
1 tsp salt, seasoned
1 cup orange juice, fresh
Directions
Preheat the oven to 350 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut
side up in shallow baking dishes and cover tightly with covers or
foil. Bake for 40 to 50 minutes, or until easily pierced with a
knife, but still firm.
In the meantime, bring the water to a boil in a saucepan. Stirin the
rice, reduce to a simmer, then cover and cook until the water is
absorbed, about 40 minutes.
Heat 2 T of the soy margarine in a skillet. Add the onion and garlic
and saute until the onion is limp and golden.
In a mixing bowl, combine the cooked wild rice with the sauteed onion
and the remaining ingredients. When the squashes are cool enough to
handle, scoop out the pulp, leaving firm shells aobut 12/2 inch
thick. Chop the pulp and stir it into the rice mixture. Stuff the
squashes, place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350-degree oven.
Bake for 20 minutes, or until well heated through.
From the files of DEEANNE
Servings: 8 servings
Butternut Squash With Stuffing Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into the far past, certainly as far back as the Egyptians, and possibly even further. Interesting though that is, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
During Roman times 25BC a roman called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his works, he recounts how the meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and dill. During the succeeding few centuries, the families of Europe competed with each other to serve the best banquets, and as a consequence, chefs and their recipes could command a high salary. However, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookbooks were in high demand, due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Butternut Squash With Stuffing recipe.
