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Butternut Squash And Yams In Coconut Milk

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Ingredients

Adjust Servings:

	1 onion, chopped
	1 lb butternut squash
	1 lb yam
	oil, to saute (preferably coconut oil)
	1/2 cup unsweetened coconut milk
	1/2 cup water
	1/2 teaspoon cinnamon
	1/2 teaspoon ground cloves
	salt

Nutritional information

169.3

Calories

38 g

Calories From Fat

4.3 g

Total Fat

3.6 g

Saturated Fat

0 mg

Cholesterol

13.7 mg

Sodium

32.6 g

Carbs

5 g

Dietary Fiber

2.8 g

Sugars

2.5 g

Protein

208g

Serving Size

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Butternut Squash And Yams In Coconut Milk

Name: Butternut Squash And Yams In Coconut Milk
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 1; : 1; : 1/2; : 1/2; : 1/2; : 1/2

Features:

Cuisine:

American

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.

55 min
Serves 6
Easy

Ingredients

Directions

Butternut Squash and Yams in Coconut Milk from West Africa, Posted for ZWT, I haven’t made it yet so the yield and time are a guesstimate , 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 , Posted for ZWT, I haven’t made it yet so the yield and time are a guesstimate

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Steps

1 Done	Fry Onion in Skilled Until Tender. Stir in All Other Ingredients and Heat to a Boil.
2 Done	Reduce Heat, Cover and Stir Occasionally. Cook Until Vegetables Are Tender.