African Squash And Yams (futari)

1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts 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.

Makes 6 to 8 servings

Betty Crocker Regional and International Recipes