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African Squash and Yams

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Betty Crocker Kitchens
Updated Aug 19, 2008
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Take a taste adventure! This dish of gently simmered squash and yams is flavored with coconut milk, cinnamon and cloves.

African Squash and Yams

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion, chopped (1/4 cup)
  • 1 pound Hubbard or acorn squash, peeled and cut into 1-inch pieces
  • 2 medium yams or sweet potatoes, (3/4 pound), peeled and cut into 1-inch pieces
  • 1 cup coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Instructions

  • Step 
    1
    Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender.
  • Step 
    2
    Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered about 5 minutes longer, stirring occasionally, until vegetables are tender.

Nutrition

180 Calories
12 g Total Fat
3 g Protein
19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
110
Total Fat
12 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
220 mg
Potassium
410 mg
Total Carbohydrate
19 g
Dietary Fiber
4 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
12%
12%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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