Mark's Yam and Acorn Squash Holiday Casserole

Baked acorn squash and yams are flavored with roasted peppers, balsamic vinegar, and apricot preserves in this holiday side dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 313 Calories

Ingredients

• ¼ cup chopped walnuts
• 1 (14 ounce) can coconut milk
• 2 tablespoons minced fresh ginger root
• 2 tablespoons minced garlic
• ½ cup apricot jam
• ½ teaspoon Chinese five-spice powder
• 1 acorn squash, halved and seeded
• 1 cup balsamic vinegar
• ¼ cup pomegranate seeds
• 1 large yam, peeled and cut into 2-inch pieces
• ¼ cup pomegranate juice (Optional)
• 1 (12 ounce) jar roasted red and yellow peppers, drained and chopped
• 2 tablespoons white rice flour
• 3 leaves fresh basil

Recipe Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C).

Step 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.

Step 3

Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes.

Step 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.

Step 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.