Almond Butter Cookies
INGREDIENTS:
1 sm Onion; chopped --pared & cut into 1" pieces
2 tb Oil 1 c Coconut Milk
1 lb Hubbard squash; pared 1/2 ts Salt
--and cut into 1-inch pieces 1/2 ts Ground cinnamon
2 md Yams or sweet potatoes 1/4 ts Ground cloves
1 sm Onion; chopped --pared & cut into 1" pieces
2 tb Oil 1 c Coconut Milk
1 lb Hubbard squash; pared 1/2 ts Salt
--and cut into 1-inch pieces 1/2 ts Ground cinnamon
2 md 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.
Makes 6 to 8 servings
BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES
Makes 6 to 8 servings
BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES