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
Historians have found proof that recipes existed back into antiquity, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times used a good variety of herbs, including a few that will be familiar to modern cooks for example basil, mint and parsley. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an increase in publications on food, some of which are kept safe in private collections. During the succeeding few hundred years, the wealthy families of the West strove to offer the most exotic banquets, and as a result chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing the recipes of their peers. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Orange Miso Butternut Squash recipe.
