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Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 1 small onions chopped
- 2 tablespoon vegetable oil
- 1 pound hubbard squash pared and cut into 1 inch pieces
- 2 medium sweet potatoes, or yams or sweet potatoes pared and cut into 1 inch pieces
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon ground
- 1/4 teaspoon cloves ground
Method
- 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
