Squash & Yams

Serves 4 to 6

Ingredients:

2 Tbs. Vegetable Oil
1 Small Onion; Pared & cut into 1-inch Pieces
1 lb. Squash; Pared & cut into 1-inch Pieces (Recommend Hubbard or Acorn)
2 Medium Yams or Sweet Potatoes; Peeled & cut into 1-inch Pieces
1 cup Coconut Milk
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves

In a large skillet over medium heat warm oil and saute onion until tender, approximately 3 to 5-minutes. Add all remaining ingredients and heat to a boil, stirring occasionally. Reduce heat and cover. Continue to simmer for about 20 to 25-minutes, stirring occasionally, until vegetables are tender. Remove cover and continue to simmer an additional 5-minutes until vegetables are cooked thoroughly. Serve warm.