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
It is possible to read the history of written recipes way back into antiquity, certainly as far as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just very basic pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some clay 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 anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Later, there were a couple of cookery books which date from the fourteenth century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is popular today, but rather descriptions of the types of meals eaten by the upper classes. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like basil and rosemary. The introduction of these new tastes was responsible for an eruption in cookery books, many of which still exist in academic collections. For the decades that followed, the rich and powerful families of Wesstern Europe competed to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery books were highly popular mostly due to better eduction, people having increased free time and being a little richer. The arrival of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Acorn Squash Souffle recipe.
