African squash & yams (futari)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
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
BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES