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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

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  1. Cook and stir onion in oil in skillet over medium heat until tender.
  2. Stir in remaining ingredients . Heat to boiling; reduce heat. Cover and simmer 10 minutes.
  3. Simmer uncovered, stirring occasionally, until vegetables are tender — about 5 minutes longer.

Yields 6 to 8 servings.