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African squash and yams (futari)

Yield: 6 servings

Ingredients:

• 1 sm Onion; chopped --pared & cut into 1" pieces
• 2 tb Oil 1 c Coconut Milk
• 1 lb Hubbard squash; pared 1/2 ts Salt --and cut into 1-inch pieces 1/2 ts Ground cinnamon
• 2 md Yams or sweet potatoes 1/4 ts Ground cloves

Instructions:

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

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