1 small chopped onion

2 tablespoon vegetable oil

1 pound pared hubbard squash or pumpkin; pared--and cut into 1-inch pieces

2 medium sweet potatoes--pared and cut into 1" pieces

1 cup coconut milk

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

 

Take squash or pumpkin, pare it and cut vegetable into one inch pieces. Take sweet potatoes, peel them and cut them into 1 inch pieces also. Place onion and oil in pot and cook over medium heat until softened. Stir in remaining ingredients and bring to a boil. Reduce heat. Cover and simmer about ten minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about five minutes longer. Serve hot.