Yield: 4 To 6
|2 tablespoons||Vegetable Oil|
|1 small||Onion; Pared & cut into 1-inch Pieces|
|1 pounds||Squash; Pared & cut into 1-inch Pieces; (Recommend Hubbard or Acorn)|
|2 mediums||Yams or Sweet Potatoes; Peeled & cut into 1-inch Pieces|
|1 cup||Coconut Milk|
|½ teaspoon||Ground Cinnamon|
|¼ teaspoon||Ground Cloves|
Never cooked vegetables with coconut milk? The sweet-milky liquid is perfect for yams or squash. Only in today's recipe have we found both golden vegetables prepared together as our salute to Black History Month continues at Recipe-a-Day.com.
In a large skillet over medium heat warm oil and saute onion until tender, approximately 3 to 5-minutes. Add all remaining ingredients and heat to a boil, stirring occasionally. Reduce heat and cover. Continue to simmer for about 20 to 25-minutes, stirring occasionally, until vegetables are tender.
Remove cover and continue to simmer an additional 5-minutes until vegetables are cooked thoroughly. Serve warm.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 16, 1998