Butternut Squash and Yams in Coconut Milk from West Africa

Submitted by puppitypup

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

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 onion, chopped
• 453.59 g butternut squash
• 453.59 g yam
• oil, to saute (preferably coconut oil)
• 118.29 ml unsweetened coconut milk
• 118.29 ml water
• 2.46 ml cinnamon
• 2.46 ml ground cloves
• salt

directions

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

Reviews

[DailyInspiration]

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.