African Squash And Yams (futari)

1 small onion, chopped

2 tbsp. oil

1 c. coconut milk

1 lb. Hubbard squash,  pared and cut into 1 inch pieces

1/2 tsp. salt

1/2 tsp. ground cinnamon

2 medium size yams or sweet potatoes, cut into 1 inch cubes

1/4 tsp. ground cloves

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.          C over and simmer 10 minutes. Simmer, uncovered, stirring  occasionally until vegetables are tender.

          

        Yield:  6-8 servings