3 acorn squash
COMBINE
2 apples, chopped
1/2 cup chopped walnuts
1 tbsp grated orange peel
1/2 cup brown sugar
2 tbsp margarine, melted
Directions
Preheat oven to 350 deg F.
Cut squash in half lengthwise and scrape out seeds.
Place cut side down in baking dish and bake for 25 minutes.
Mix the other ingredients. Turn squash cut side up, fill with apple
mix and continue baking for 20 minutes, or until squash is tender.
Servings: 6 servings
Apple Filled Acorn Squash Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into history, certainly as far into history as early Egypt, and maybe even further. Interesting though that is, these, ancient recipes were just very basic hieroglyphic instructions for preparing food.
During Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the Roman chefs used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. Over the following few hundred years, the rich and powerful families of Europe competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookery publications are in high demand, mostly as a result of more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Apple Filled Acorn Squash recipe.
