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
It is actually possible to trace the history of recipes way back into history, in fact as far as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few ancient tablets in the Sumerian language which recount 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, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks for example basil, mint and asafoetida. As we move on, there were a couple of books which date from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that is served today, but rather recipes for the types of meals prepared for the rich. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted an explosion in recipe publications, the majority of which still exist in private collections. By the advent of the 20th century, cookery publications are starting to become popular mostly due to more people being able to read, people having increased free time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Orange Miso Butternut Squash recipe.
