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 quite feasible to trace the history of transcribed cooking instructions far back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to historians are a few stone tablets in Sumerian which recount 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 tried it feel blissful and exhilarated. Closer to modern times, we find two interesting cookery books published in the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are nothing to do with the curry that we all know today, but instead accounts of the types of meals enjoyed by the rich and powerful of those days. During the succeeding few centuries, the powerful and rich houses tried to lay on the most extravagent banquests, and as a result chefs and their recipes were greatly in demand. Even so, it was during the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the twentieth century, cook books were increasing in popularity as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Acorn Squash Souffle recipe.
