Now that The Cooking Cure has come to an end, it is time for me to reflect upon my eating adventures over the past few weeks. One of the main goals that I set for my Cooking Cure journey was to find new ways of food preparation. Merely trying out new recipes was not enough for me because I peruse food blogs for recipe ideas ALL THE TIME. Rather, I wanted to focus on using new cooking techniques on food I already enjoy.
Over the past few weeks, I have charted my progress with The Cooking Cure on this blog. Here is a list of recent happenings in my kitchen:
For the last day, I decided to try a new flavor combination: maple syrup and curry. I know the flavor pairing might sound a bit odd, but lately, I have been enjoying the combination of sweet and savory flavors in one dish.
Maple & Curry Acorn Squash
Makes About 2-3 Servings
Prep Time: 10 minutes | Cooking Time: 25-30 minutes
- 1 large acorn squash (a bit over a pound)
- 1 TBS olive oil
- 1 TBS maple syrup
- 1/2 – 1 tsp curry (depending on how strong you want the curry flavor to be)
- dash of salt
- Preheat oven to 400º F. Line a baking sheet with parchment paper or a silicone mat.
- Rinse the outside of the acorn squash and then chop it in half. Seed the squash and chop off the stem. Next, slice it into one-inch wedges. I like use the natural grooves on the squash as a guide for thickness.
- Place the sliced acorn squash in a medium-sized bowl. Add the rest of the ingredients to the bowl and stir until everything is well incorporated.
- Lay the acorn squash in a single layer on top of the lined baking sheet, cut side down.
- Bake for about 15 minutes. Flip the acorn squash slices to the other side so that both sides will be browned equally.
- Bake the squash for another 10 to 15 minutes or until the pieces can be easily pierced with a fork.
Overall, I think that my taste buds were quite pleased with my kitchen experiments.
Q: What new dishes have you tried lately?