Futari
"From Western Africa - a tasty combination of squash, yams, and coconut milk."
photo by mersaydees
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 onion, chopped
- 1 lb winter squash, peeled and cut into bite-sized cubes (hubbard squash is recommended, sweet pumpkin can also be used)
- 1 -2 lb yam, peeled and cut into bite-sized cubes (or sweet potatoes)
- oil, to saute
- 1 cup coconut milk
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- salt
directions
- Fry onion in skillet, stir and cook until tender.
- Stir in all other ingredients, and heat to a boil.
- Reduce heat, cover and stir occasionally. Cook until vegetables are tender (ten to fifteen minutes).
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Reviews
-
Pretty much followed the recipe, but I didn't peel the yam, since I enjoy the taste of the peel! The recipe was easy & came together in no time at all, for A VERY TASTY SIDE! Thanks for sharing! [Tagged, made & reviewed for one of my Vegan partners in the Vegetarian/Vegan Recipe Swap 4] -
This was a great way to finally use the acorn squash I've been hanging onto for awhile now! Yummy was to prepare winter squashes and yams or sweet pots. EASY too! thank you.
-
Too sweet for us. -
Great dish! I followed this exactly, except had to use an acorn squash instead of a hubbard. Either way, quick, easy to put together, great presentation. What more could you ask for? Made for Veggie Recipe Swap. -
This was very good. The flavors of the coconut and yams was lovely. Easy too. Made for The Shady Ladies ZWT7
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York
