(6 servings)

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

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