1 sm Onion; chopped, pared & cut into 1

2 tbs Oil

1 c Coconut Milk

1 lb Hubbard squash; pared and cut into 1 inch pieces

1/2 tsp Salt

1/2 tsp Ground cinnamon

2 medium size Yams or sweet potatoes

1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.