Ingredients
1
lb Hubbard squash, skinned and cubed
2
sweet potatoes, skinned and cubed
Directions
1.
Fry the onion in oil in 10-inch skillet over medium heat (while stirring) until it is soft.
2.
Stir in the rest of the ingredients.
3.
Bring to a boil, reduce heat and simmer covered for 10 minutes.
4.
Simmer uncovered while stirring for 5 minutes.
5.
If you do not have a Hubbard, you can use a regular pumpkin.
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