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Mark's Yam and Acorn Squash Holiday Casserole The Best Recipes

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Mark's Yam and Acorn Squash Holiday Casserole

"Tasty side dish for any occasion. Tangy and sweet with a rich texture."

Ingredients :

  • 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

Instructions :

Prep : 15M Cook : 8M Ready in : 1H
  • 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.

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