African Squash and Yams

 

2

tablespoons vegetable oil

1

small onion, chopped (1/4 cup)

1

pound Hubbard or acorn squash, peeled and cut into 1-inch pieces

2

medium yams or sweet potatoes, (3/4 pound), peeled and cut into 1-inch pieces

1

cup coconut milk

1/2

teaspoon salt

1/2

teaspoon ground cinnamon

1/4

teaspoon ground cloves

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