| Ingredients | |||
| 1 | small | onion, chopped | |
| 2 | tablespoon | oil | |
| 1 | pound | hubbard squash, pared and cut into 1 inch pieces | |
| 2 | medium | yams, or sweet potatoes pared and cut into 1 inch pieces | |
| 1 | cup | coconut milk | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | cinnamon, ground | |
| 1/4 | teaspoon | cloves, ground | |
| Directions: | |||
| Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings |
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