1 Review

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.

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Nancy's Pantry January 25, 2014
Butternut Squash and Yams in Coconut Milk from West Africa