Squash and Yams (Futari)

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

Cook and stir onion in oil in 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.

Yields 6 to 8 servings.