Mark's Yam and Acorn Squash Holiday Casserole4 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“Tasty side dish for any occasion. Tangy and sweet with a rich texture.” - by mjp
Original recipe yields 4 cups
- 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.
Amount Per Serving (8 total)
- 313 cal
- 13.5 g
- 48.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"A little too sweet!!!..." See more"
"My husband and I like Indian food, so this is good if you are looking for something with an Indian flare. (Referring to Indian from India, not American Indian). It was not really a traditional Americ..." See morean holiday casserole. It tasted very heavily of balsamic vinegar and was more of a soupy texture. I served it along side the holiday meal, but not many were brave enough to taste it."
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