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Squash and Yams (Futari)
1 small onion, chopped
2 tablespoons vegetable 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 ground cinnamon
1/4 teaspoon ground cloves
Cook and stir onion in oil in 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.
Yields 6 to 8 servings.