african squash and yams (futari)

Categories
Vegetable
Yield
6 servings
MeasureIngredient
1 small Onion; chopped
2 tablespoons Oil
1 pounds Hubbard squash; pared and cut into 1-inch pieces
2 mediums Yams or sweet potatoes pared & cut into 1" pieces
1 cup Coconut Milk
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves

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

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

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