1 no ingredients
Directions
2 sm (3/4 lb. ea) acorn squash
4 ts brown sugar
: grating of fresh nutmeg
1/8 ts salt
4 TB butter
1/4 ts ground cinnamon
1 lg egg, separated
1 egg white
: fresh ground black pepper
Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out
seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water
in a baking dish and bake for 30 minutes.
Remove from oven. Using tongs turn squash halves over. Put 1 tbs
butter in each half. Bake again for 30 minutes or until flesh is
tender. Cool for 30 minutes.
Carefully remove squash from baking pan and pour butter into a bowl.
Without damaging skin, carefully scoop out flesh from each squash
half and put into same bowl. In blender or food processor, puree the
squash with the reserved butter, sugar, spices, and egg yolk. Pour
into mixing bowl.
Whip the egg whites with the salt until it forms stiff peaks. FOLD
into the puree. Work quickly but carefully, preserving the egg white
volume. Pour souffle mixture into squash skin halves and bake 25 min.
or until the tops are brown and beginning to crack. Serve immediately.
Notes: adjust amounts of spices to taste. this recipe always gets
compliments whenever i serve it.
Shannon E. Wells
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Recipe By : swells@ariel.unm.edu (squeedle)
From: Date:
Servings: 4 servings
Acorn Squash Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Squash; Vegetable
The History of Recipes
Historians have proved the existance of recipes far back into the distant past, certainly as far as pharonic Egypt, and possibly even further. However, generally, these early records were just simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe found, according to experts is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans made use of many different spices and herbs, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Moving on, we find a couple of interesting recipe books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is served today, but rather recipes for the types of meals cooked for the nobility of those days. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in books on cookery, some of which are now in private collections. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Acorn Squash Souffle recipe.
