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    You are in: Home / Recipes / Butternut Squash and Yams in Coconut Milk from West Africa Recipe
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    Butternut Squash and Yams in Coconut Milk from West Africa

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    puppitypup's Note:

    Posted for ZWT, I haven't made it yet so the yield and time are a guesstimate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry onion in skilled until tender. Stir in all other ingredients and heat to a boil.
    2. 2
      Reduce heat, cover and stir occasionally. Cook until vegetables are tender.

    Ratings & Reviews:

    • on January 25, 2014

      55

      What a nice way to cook squash and yams. The only change I made was to use coconut cream vs. coconut milk as it was all I had in the pantry. I actually think it turned out better since the sauce was thicker and more creamy. I added a little extra cinnamon as well. Made for Everyday is a Holiday, January, 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash and Yams in Coconut Milk from West Africa

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 169.3
     
    Calories from Fat 38
    22%
    Total Fat 4.2 g
    6%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 13.7 mg
    0%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 5.0 g
    20%
    Sugars 2.8 g
    11%
    Protein 2.4 g
    4%

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