4 medium-sized acorn squash
8 tbsp butter or margarine
16 tsp honey
1 fresh ground pepper to
1 season
Directions
Slice the squash in half crosswise and scoop out the pulp and seeds.
Trim the bottoms, if necessary, so that the quash will stand hollow
side up.
Place 2 teaspoons honey in the hollow of each squash, then add 1
tablespoon butter or margarine to each and a twist or two of fresh
ground pepper.
Place squash in a large, shallow baking pan and bake, uncovered, in a
moderate oven, 350 degrees, for about 2 1/2 hours or until the squash
are tender. From: Robert Miles Date: 09-02-95 Cooking
Servings: 1 servings
Baked Acorn Squash Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to food historians are some ancient tablets in Sumerian which recount the making 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 wonderful and blissful. Closer to modern times, there are some recipe books which were published in the 14th Century : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are not about the curry that is popular today, but instead descriptions of the types of meals prepared for the rich and wealthy people of that period. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab countries, including basil and rosemary. The introduction of these new culinary ideas prompted an increase in manuscripts on food, many of which are kept safe in academic collections. During the succeeding few centuries, the powerful families of Europe competed with each other to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Baked Acorn Squash recipe.
