African Squash And Yams (Futari)
Coconut milk, cinnamon and cloves flavor this side dish of squash and yams.
Yield
8 servingsPrep
5 minCook
20 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 2 | tablespoon |
vegetable oil
|
|
| 1 | pound |
hubbard squash
pared and cut into 1 inch pieces |
* |
| 2 | medium |
sweet potatoes, or yams
or sweet potatoes pared and cut into 1 inch pieces |
|
| 1 | cup |
coconut milk
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
hubbard squash
pared and cut into 1 inch pieces |
* |
| 2 | medium |
sweet potatoes, or yams
or sweet potatoes pared and cut into 1 inch pieces |
|
| 237 | ml |
coconut milk
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
Directions
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
