Ingredients

1 small onion chopped
2 Tbsp. oil
1 pound hubbard squash pared and cut into 1 inch pieces
2 medium yams or sweet potatoes pared and cut into 1 pieces
1 C. coconut milk
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Cooking Instructions

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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)