Squash con Crema

Cut zucchini and yellow squash in half lengthwise; cut halves into 3/4-inch slices. Saute the zucchini, yellow squash and green onion in the butter until vegetables are crisp-tender, about 4 minutes. Transfer vegetables to a bowl and set aside. In same skillet, combine the whipping cream, chopped jalapenos, cinnamon stick and cloves. Bring mixture to a boil and cook, stirring constantly, until mixture thickens slightly, about 2 minutes. Remove from heat; discard cinnamon stick and cloves and add the vegetables. Heat over medium heat, stirring constantly, until vegetables are thoroughly heated. Season with salt and pepper to taste.