mark's yam and acorn squash holiday casserole

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.