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Ingredientes
- 2 Tbsp. Vegetable Oil
- 1 sm Onion, Pared & cut into 1-inch Pcs
- 1 lb Squash, Pared & cut into 1-inch Pcs, (Recommend Hubbard or possibly Acorn)
- 2 med Yams or possibly Sweet Potatoes, Peeled & cut into 1-inch Pcs
- 1 c. Coconut Lowfat milk
- 1/2 tsp Salt
- 1/2 tsp Grnd Cinnamon
- 1/4 tsp Grnd Cloves
Direcciones
- Never cooked vegetables with coconut lowfat milk The sweet-milky liquid is perfect for yams or possibly squash. Only in today's recipe have we found both golden brown vegetables prepared together as our salute to Black History Month
- In a large skillet over medium heat hot oil and saute/fry onion till tender, approximately 3 to 5-min. Add in all other ingredients and heat to a boil, stirring occasionally. Reduce heat and cover. Continue to simmer for about 20 to 25-min, stirring occasionally, till vegetables are tender.
- Remove cover and continue to simmer an additional 5-min till vegetables are cooked thoroughly. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 91 | 75% |
| Total Fat 10.52g | 13% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 345mg | 10% |
| Total Carbs 7.01g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.7g | 2% |
| Protein 1.84g | 3% |
