Ingredients
2 cup butter nut squash, peeled and coars, ely diced
1 cup carrots, thinly sliced
1 cup onions, coarsely chopped
2/3 cup orange juice
1 1/2 tbsp miso, white broth as needed
Directions
Dissolve miso in orange juice and set aside. Cook butter nut squash in
water until it just looses its firmness and drain. Meanwhile saute,
in a large skillet, the carrots and onions in broth until onions are
just translucent and the carrots are crisp tender. Add the squash and
orange juice mixture to the carrots and onions. Continue cooking
until the squash has the desired texture and the moisture has boiled
off.
This recipe is my adaption of one from Friendly Foods by Ron
Picarski. The combination of orange juice and white miso gives the
dish a very pleasant taste.
Jordan Freedman, <72077.1230@CompuServe.COM> From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV)
Servings: 4 servings
Orange-Miso Butternut Squash Recipe brought to you by Recipe Ideas
Categories: Fruit; Japanese; Vegetable
The History of Recipes
Experts have tracked the existence of recipes far back into the distant past, at least as far as ancient Egypt, and maybe even further. However, sadly, these ancient recipes were just simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we find two interesting books which date from the 1300s ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is popular today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that time. Over the next few centuries, the families of Europe competed with each other to serve the most exotic meals, and as a result chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookbooks were in high demand, mostly due to increased literacy, leisure time and disposable income. The introduction of television gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Orange Miso Butternut Squash recipe.
