2 tablespoons oil (vegetable oil)
1/4 cup chopped onion
1 pound acorn squash (peeled and cut into 1-inch pieces)
2 whole (260 grams) yams (medium yams or sweet potatoes, peeled and cut into 1-inch pieces)

226 grams coconut milk (1 cup)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Nutritional

Serving Size: 1 (129.7 g)
Calories 169
Total Fat - 14.1 g
Saturated Fat - 9.1 g
Cholesterol - 0 mg
Sodium - 204.2 mg
Total Carbohydrate - 11.9 g
Dietary Fiber - 2.7 g
Sugars - 3.3 g
Protein - 1.8 g
Calcium - 47 mg
Iron - 1.3 mg
Vitamin C - 17.2 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Heat oil in large skillet over medium heat. Add chopped onion and cook until tender stirring occasionally.

Step 2

Stir in remaining ingredients and heat until boiling. Reduce heat, cover skillet with lid and simmer 10 minutes. Uncover and simmer about 5 minutes longer until vegetables are tender.