Ingredients
- 2 yams
- 1 onion
- 1 hubbard squash
- 240 ml coconut milk
- 30 ml oil
- 1 gr salt
- 1 gr cinnamon
Cook and stir onion in oil in 25 cm 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
