4 yam acorn Recipes

acorn squash, halved and seeded, balsamic vinegar, apricot jam, pomegranate juice (optional), roasted red and yellow peppers, drained and chopped, minced garlic, minced fresh ginger root, chinese five-spice powder, white rice flour, coconut milk, chopped walnuts, pomegranate seeds, leaves fresh basil

sweet potato ( garnet yam or other), peeled and chopped into bite-sized pieces, red or yukon gold potatoes (or 1 russet potato, peeled), chopped into bite-sized pieces, acorn or butternut squash, or 2 delicata squash, peeled, seeded, and chopped into bite-sized chunks, yellow onion, chopped fine, shallots, chopped fine, garlic cloves, coarsely chopped, olive oil, freshly ground black pepper, salt, some fresh thyme and rosemary, chopped (or a few pinches of dried, crumbled between your fingers), red pepper flakes (optional), to taste, kale, goat cheese (6-8 oz)

baby beets, trimmed, peeled, red-skinned sweet potatoes (yams; about 3 medium), peeled , cut into 1-inch pieces, acorn squash, unpeeled , quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices, brussels sprouts, trimmed , halved lengthwise, chopped fresh rosemary or 1 tsp dried, extra-virgin olive oil, whole garlic head, top 1/2 inch trimmed, balsamic vinegar, grated lemon peel