Ingredients
4 small acorn squash
1 salt
8 tbsp butter or margarine
8 tbsp honey
16 oz whole-berry cranberry sauce
1 wash and dry squash.
Directions
2. Place squash in Microwave Oven and heat, uncovered, 15 minutes or
until they feel soft to the touch. 3. Let stand 5 minutes. 4. Cut in
half and remove seeds. 5. Place cut-side-up in a shallow,
heat-resistant, non-metallic baking dish. 6. Sprinkle with salt.
Place 1 tablespoon of butter and 1 table- spoon of honey in each
half. 7. Heat, uncovered, in Microwave Oven 4 minutes or uuntil
butter has melted. 8. With a brush or spoon, spread honey-butter
mixture over cut surfaces of squash 9. Place a spoonful of cranberry
sauce in each squash half. If warmed cranberry sauce is desired,
return filled squash halves to Microwave Oven for 6 minutes or until
cranberry sauce is hot.
Servings: 8 servings
Acorn Squash With Cranberry Filling Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Squash; Vegetable
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In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which describe 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 those who drank it feel wonderful and blissful. During the time of the Romans a man called Apicius assembled a number of scripts describing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, fennel and dill. Later on, in the 15th century, the Crusaders brought back many spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new culinary innovations was responsible for a surge in manuscripts on cooking, the majority of which still exist in private libraries. Over the next few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down the recipes that were being prepared for the better households. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Acorn Squash With Cranberry Filling recipe.
