- 1 acorn squash, halved and seeded
- 1 large yam, peeled and cut into 2-inch pieces
- 1 cup balsamic vinegar
- 1/2 cup apricot jam
- 1/4 cup pomegranate juice (optional)
- 1 (12 ounce) jar roasted red and yellow peppers, drained and chopped
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger root
- 1/2 teaspoon Chinese five-spice powder
- 2 tablespoons white rice flour
- 1 (14 ounce) can coconut milk
- 1/4 cup chopped walnuts
- 1/4 cup pomegranate seeds
- 3 leaves fresh basil
- Preheat an oven to 400 degrees F (200 degrees C).
- Fill a 9x13-inch baking dish with 1/2-inch of water. Place the acorn squash halves cut-side-down into the dish; place the yam pieces around the squash. Cover tightly with aluminum foil.
- Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes.
- Meanwhile, combine the balsamic vinegar, apricot jam, and pomegranate juice in a saucepan. Stir in the roasted pepper, garlic, ginger, and five-spice powder. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the sauce has reduced to half of its original volume, about 15 minutes. Whisk in the rice flour and coconut milk. Return to a simmer, and cook 10 minutes longer. Keep warm.
- When the squash is tender, drain off the water and place the yams in a mixing bowl. Scrape the squash into the bowl, and mash with the yams until smooth. Add the roasted pepper sauce, and continue mashing until well combined. Scrape into a serving dish, and sprinkle with chopped walnuts. Garnish with pomegranate seeds and fresh basil to serve.
07/22/2019
recipepes.com
mark's yam and acorn squash holiday casserole, recipe
PT15M
PT1H
5
455 calories
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