A yummy little taste of African cuisine.
1 onion, chopped 2 Tbs. oil 1 lb. Hubbard squash, pared and cut into 1-inch pieces 2 yams, or sweet potatoes, pared & cut into 1" pieces 1 C. coconut milk 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves
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.
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