| 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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