|
|
|
1 onion, chopped
2 tablespoons oil
1 pound Hubbard squash, pared and cut into 1" pieces
2 yams, or sweet potatoes, pared and cut into 1" 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 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.
|
|
|
Recipe
|
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Servings: 6
|
|