Mark's Yam and Acorn Squash Holiday Casserole

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Place the squash halves cut side down and the yam pieces in a baking dish with a splash of water, then roast for 25 minutes until tender.

2. While the squash roasts, simmer the balsamic vinegar in a small saucepan over medium heat for about 8 minutes until reduced by half. Stir in the apricot jam and pomegranate juice, if using, until smooth.

3. Scoop the squash flesh from the skins and place it in a bowl with the roasted yam. Mash coarsely and set aside.

4. In a saucepan over medium heat, cook the minced garlic and ginger for 1 minute. Stir in the five-spice powder and white rice flour for 1 minute, then whisk in the coconut milk and simmer about 5 minutes until thickened.

5. Stir the mashed squash and yam, the drained chopped roasted peppers, and the coconut sauce together in a bowl. Transfer the mixture to a baking dish.

6. Bake at 375°F (190°C) for 15 minutes until hot and bubbling at the edges.

7. Sprinkle the chopped walnuts and pomegranate seeds over the casserole. Tear the basil leaves over the top, drizzle with the reduced balsamic glaze, and serve warm.