Tasty side dish for any occasion. Tangy and sweet with a rich texture.
Provided by Mark Perry
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 48.1 g, Fat 13.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 182.8 mg, Sugar 17.1 g
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