Ingredients and Directions


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

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


Source: http://www.freecookingrecipes.net