Acorn baked with spicy paste of sauted onions, garlic, tomato and spices in clarified butter.
A Valentine Day's play on heart-shaped food: Acorn Squash!
The classic recipe for the Baked Acorn Squash calls for Butter, Brown Sugar and Maple Syrup.
So after admiring the acorn bowl, we realized that looks did not match the rice bowl's taste!
The Spicy Baked Acorn Bowl needed more butter to have moister texture without the sugar and syrup and it was what it was... a bowl for the rice; the textures of the rice and the squash did not meld together well for us.
So we experimented....
Spicy Chicken Curry Acorn Bowl with cheese topping.
Leftover Chicken Curry- traditional flavours of coriander and cummin, in a smooth sauce of onions, ginger garlic, tomato, and coconut milk, topped with onions and grated cheese worked really well.
Leftover, Black-Eyed Beans in a tangy tomato base, with a topping of cheese also went well with the flavours of the Squash like the Olan dishes of Kerala.
Acorn Bowl with a mild Vegetable Pulao garnished with fried shallots
The generous base marinade of onion paste: sauted garlic, onions, tomatoes, whole spices/garam masala, ground smooth provided a better combination with rice. Did not bake the cooked Basmathi Pulao alongwith the Acorn here; unlike the Bell Pepper Cups, wanted to keep the rice white!
Notes: the pictures were all taken before dinner and there were no leftovers for a morning shoot! :-D