Mark's Yam and Acorn Squash Holiday Casserole
Ingredients1 h servings 313 cals
- 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.
Per Serving: 313 calories; 13.5 g fat; 48.1 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 183 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...
Hands down the most disgusting dish I've ever made. Random ingredients that did not even begin to meld well together. Our outdoor dog wouldn't even touch it.