1 large acorn squash
1 tbsp butter
1/4 tsp curry powder
1/4 tsp salt
1 tbsp apple juice
Directions
With sharp knife, cut squash in half lengthwise; scoop out seeds and
fibres. Place flat side down; cut crosswise into 1/2-inch thick
crescents. Arrange in single layer in 1x9-inch baking dish.
In small saucepan, melt together butter, curry powder and salt over
medium heat until bubbling; brush over squash. Cover and bake in 375F
190C oven for about 20 minutes or just until tender. [Squash can be
prepared to this point, covered and set aside for up to 8 hours.]
Sprinkle squash crescents with apple juice, turning to coat. Bake,
uncovered for about 5 minutes or until tender and glazed.
Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote
6 servings for $2.44 CDN[Nov 95]
Per Serving: about 100 calories, 2 g protein, 2 g fat, 21 g
carbohydrate Good source of fibre.
Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Kate Gammal
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Nov-Dinner: Squash Crescents Recipe brought to you by Recipe Ideas
Categories: Dinner; Squash; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into the far past, certainly as far as early Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into appetizers, entrees and desserts, something we still use today. He also informs us how the cooks of Roman times were skilled in the use of many different aromatic flavors, including many that are still in use today for example basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as coriander, parsley, and basil. These new spices and herbs led to an outbreak in recipe books, most of which still exist in private cookery archives. By the advent of the twentieth century, cookbooks are greatly in demand due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Nov Dinner_ Squash Crescents recipe.
