Serves:

Ingredients:

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

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