Ingredients
1 medium acorn squash (about 1 pound)
1 tbsp plus 1 teaspoon brown sugar
1 tbsp plus 1 teaspoon reduced calorie mar, garine, melted
1/4 tsp to 1/2 teaspoon ground nutmeg
1/8 tsp pepper
Directions
Cut squash into quarters; remove seeds. Place squash, cut side
up, in a shallow baking dish; add boiling water to the depth of 1/2
inch. Cover and bake at 400 degrees F for 30 minutes or until tender.
Combine remaining ingredients; divide among squash cavities. Bake,
uncovered, at 400 degrees F an additional 10 minutes or until lightly
browned. Yield: 4 servings ( about 70 calories per serving ).
From "Southern Living" November, 1985 Typos by Jeff Pruett
Servings: 4 servings
Acorn Squash With Nutmeg Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
Written recipes as a concept can be traced far back into antiquity, certainly as far back into history as the Egyptians, and possibly even further than that. In practice though, generally, these early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Much later, in Roman times a roman called Apicius wrote some documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient cooks used many spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Continuing our culinary historical journey, we find a couple of recipe books from the 14th Century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that is served today, but rather accounts of the types of food on the menues of the wealthy. Later on, in the 15th century, 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 culinary innovations caused a torrent in recipe manuscripts, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the powerful and wealthy houses competed to serve up the best banquets, and as a consequence, cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cook books are highly popular due to more people being able to read, people having more free time and disposable income. The TV revolution gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Acorn Squash With Nutmeg recipe.
