Yield: 6 servings
|1 small||Onion; chopped|
|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||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