Mark'S Yam And Acorn Squash Holiday Casserole

Name: Mark'S Yam And Acorn Squash Holiday Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat an oven to 400 degrees F (200 degrees C).
2
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.
3
Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes.
4
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.
5
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.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mark'S Yam And Acorn Squash Holiday Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!