Categories: Vegetables, African 
      Yield: 6 servings 
  
      1 sm Onion; chopped                           --pared & cut into 1" pieces 
      2 tb Oil                                 1 c  Coconut Milk 
      1 lb Hubbard squash; pared             1/2 ts Salt 
           --and cut into 1-inch pieces      1/2 ts Ground cinnamon 
      2 md Yams or sweet potatoes            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