Ingredients
3 oz butternut squash
1 1/2 oz shallots, chopped fine
1 1/2 oz peanuts
2 tbsp sunflower oil
1 tsp fresh dill, chopped
1/4 tsp thyme
1/2 tsp basil
1/2 tsp salt
3 oz avocado, sliced
Directions
Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with
sunflower oil. Cut squash in half; remove the seeds and discard them.
Place squash halves in a baking pan cut side down, with 1/3-inch
water. Bake for 40 mintues. Take squash out of oven, and lower heat
to 350 degrees. When cool enough to handle, remove skin from squash
and cut the squash into 1-inch cubes. Combine the shallots with the
squash and transfer to baking pan. IN a blender, place penuts, oil,
dill, thyme, basil and salt. Puree until smooth.
Pour over squash and shallots, and bake for 20 minutes. Top with
avocado.
From DEEANNE's recipe files
Servings: 2 servings
Peanutty Butternut Squash Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can follow the history of `recipes` far back into the far past, certainly as far back into history as early Egypt, and quite possibly further than that. However, sadly, these old cook books were just very basic pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to experts are a few ancient tablets in the Sumerian language 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 those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also describes how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, such as coriander, parsley, basil and rosemary. These new herbs and spices prompted a torrent in recipe books, most of which are kept safe in private cookery archives. During the next few hundred years, the wealthy families of Europe tried to lay on the most extravagent meals, and as a result cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became 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 publishing recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications are increasing in popularity mostly as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Peanutty Butternut Squash recipe.
