Recipe: African Squash and Yams using coconut milk, cinnamon and cloves)

AFRICAN SQUASH AND YAMS (FUTARI)

1 small onion, chopped
2 tbsp oil
1 lb Hubbard squash, peeled and cut into 1-inch pieces
2 medium yams or sweet potatoes, peeled and cut into 1-inch pieces
1 cup 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.

Makes 6-8 servings
Source: Betty Crocker Regional and International Recipes