| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables | 6 | Servings | |
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 |
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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