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Squash and Yams

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2 tablespoons vegetable Oil
1 small onion, pared and cut into 1-inch pieces
1 pound squash, pared and cut into 1-inch pieces recommend Hubbard or Acorn
2 medium yams or sweet potatoes, peeled and cut into 1-inch piece
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves


In a large skillet over medium heat warm oil and sauté onion until tender, approximately 3 to 5-minutes. Add all remaining ingredients and heat to a boil, stirring occasionally. Reduce heat and cover. Continue to simmer for about 20 to 25-minutes, stirring occasionally, until vegetables are tender. Remove cover and continue to simmer an additional 5-minutes until vegetables are cooked thoroughly. Serve warm.

Makes 4 to 6 servings

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