1 small onion, chopped
2 tablespoon oil
1 pound hubbard squash, pared and cut into 1 inch pieces
2 medium yams, or sweet potatoes pared and cut into 1 inch pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 teaspoon cloves, ground
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