African Squash And Yams (futari)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | T | Oil |
| 1 | lb | Hubbard squash, pared |
| and cut into 1-inch | ||
| pieces | ||
| 2 | Yams or sweet potatoes | |
| pared & cut into 1" | ||
| pieces | ||
| 1 | c | Coconut Milk |
| 1/2 | t | Salt |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 113
Total Fat: 13.2g
Cholesterol: 0mg
Sodium: 396.6mg
Potassium: 373.9mg
Carbohydrates: 39g
Fiber: 4.1g
Sugar: 21.2g
Protein: 2.8g