Mark's Yam and Acorn Squash Holiday Casserole Tasty Recipes

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Mark's Yam and Acorn Squash Holiday Casserole

"Tasty aspect dish for any occasion. Tangy and candy with a wealthy texture."

Ingredients :

1 acorn squash, halved and seeded
1 huge yam, peeled and reduce into 2-inch portions
1 cup balsamic vinegar
half of cup apricot jam
1/4 cup pomegranate juice (non-compulsory)
1 (12 ounce) jar roasted crimson and yellow peppers, tired and chopped
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
half of teaspoon Chinese 5-spice powder
2 tablespoons white rice flour
1 (14 ounce) can coconut milk
1/4 cup chopped walnuts
1/four cup pomegranate seeds
3 leaves fresh basil

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Preheat an oven to 400 levels F (two hundred tiers C).
Fill a 9x13-inch baking dish with half-inch of water. Place the acorn squash halves cut-aspect-down into the dish; region the yam portions around the squash. Cover tightly with aluminum foil.
Bake within the preheated oven till the acorn squash and yam is smooth, about forty five mins.
Meanwhile, integrate the balsamic vinegar, apricot jam, and pomegranate juice in a saucepan. Stir within the roasted pepper, garlic, ginger, and five-spice powder. Bring to a boil over medium-high warmth, then lessen warmness to medium-low, and simmer until the sauce has reduced to half of of its unique volume, about 15 mins. Whisk in the rice flour and coconut milk. Return to a simmer, and prepare dinner 10 minutes longer. Keep heat.
When the squash is smooth, drain off the water and location 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 preserve mashing until properly mixed. Scrape into a serving dish, and sprinkle with chopped walnuts. Garnish with pomegranate seeds and sparkling basil to serve.

Notes :

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