Mark's Yam and Acorn Squash Holiday Casserole

Name: Mark's Yam and Acorn Squash Holiday Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons Chinese five-spice powder; 1 acorn squash, halved and seeded; 118 milliliters apricot jam; 118 milliliters apricot jam; 255 milliliters balsamic vinegar; 397 grams coconut milk; 3 leaves fresh basil; 3 leaves fresh basil; 2 Tbsps minced fresh ginger root; 2 Tbsps minced garlic; 62 milliliters pomegranate juice (optional); 41 grams pomegranate seeds; 2 Tbsps white rice flour; 340 grams roasted red and yellow peppers, drained and chopped; 29 grams chopped walnuts; 1 large yam, peeled and cut into 2-inch pieces

Mark's Yam and Acorn Squash Holiday Casserole is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One portion of this dish contains approximately 8g of protein, 29g of fat, and a total of 627 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have rice flour, basil, ginger root, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. It works well as a hor d'oeuvre. If you like this recipe, you might also like recipes such as Roasted Acorn Squash And Garnet Yam Soup, Cheesy Chicken Broccoli Rice Casserole & Holiday Acorn Box, and Cheesy Chicken Broccoli Rice Casserole & Holiday Acorn Box.

Instructions

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

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Oven

Fill a 9x13-inch baking dish with 1/2-inch of water.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Place the acorn squash halves cut-side-down into the dish; place the yam pieces around the squash. Cover tightly with aluminum foil.

Ingredients you will need

Acorn Squash

Squash

Yam

Equipment you will use

Aluminum Foil

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

Ingredients you will need

Acorn Squash

Yam

Equipment you will use

Oven

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.

Ingredients you will need

Pomegranate Juice

Balsamic Vinegar

Apricot Jam

Garlic

Ginger

Pepper

Sauce

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Sauce Pan

Whisk in the rice flour and coconut milk. Return to a simmer, and cook 10 minutes longer. Keep warm.

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Coconut Milk

Rice Flour

Equipment you will use

Whisk

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.

Ingredients you will need

Squash

Water

Yam

Equipment you will use

Mixing Bowl