Ginataang Gulay with Squash and Jackfruit

Instructions

1. 1Prepare your ingredients: Peel and cut the 1 medium Butternut Squash into 2.54 cm cubes. Drain and rinse the 1 can Green Jackfruit, then cut any large pieces into bite-sized chunks. Trim and cut the 0.5 cup Long Beans into 2.54 cm pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic. Peel and thinly slice the 2.54 cm Ginger. Wash the 2 cups Spinach.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and sliced ginger and cook, stirring constantly, until fragrant, about 1 minute more.
3. 3Add the 2.54 cm cubes of Butternut Squash, the green jackfruit chunks, and the 2.54 cm pieces of Long Beans to the pot. Stir to combine with the aromatics and cook for 5 minutes, stirring occasionally.
4. 4Pour in the 2 cups Coconut Milk and the 0.5 cup Vegetable Broth. Stir everything together and bring the liquid to a gentle simmer over medium heat (176.7°C / 175°C).
5. 5Once simmering, reduce the heat to low (121.1°C / 120°C). Cover the pot and let it cook for 20-25 minutes, or until the butternut squash cubes are easily pierced with a fork and feel tender.
6. 6Stir in the 1 tbsp Fish Sauce, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Taste and adjust seasoning if needed.
7. 7Add the 2 cups Spinach to the pot. Stir gently until the spinach is completely wilted into the stew, which should take about 1-2 minutes.
8. 8Serve the Ginataang Gulay hot, ideally with steamed rice.

Substitutions

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