Ginataang Kalabasa at Sitaw (Egg-Free)

Ingredients

• 1 lb Butternut Squash
• 1 cup Long Beans (Sitaw)
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1/2 cup Vegetable Broth
• 1 tbsp Fish Sauce
• 1 tbsp Cooking Oil

Instructions

1. 1Place a large heavy-bottomed pot over medium heat. Add the 1 tablespoon of cooking oil and heat until it shimmers, about 1 minute.
2. 2Add the 3 cloves of garlic, the 1 medium onion, and the 1 inch of ginger to the pot. Cook, stirring frequently, until they are fragrant and the onion is softened, about 3-5 minutes.
3. 3Add the 1 lb of butternut squash and the 1 cup of long beans to the pot. Stir to coat them with the aromatics and cook for 3-4 minutes.
4. 4Pour in the 1 can of coconut milk and the 1/2 cup of vegetable broth. Stir everything together and bring the liquid to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and let it simmer until the butternut squash is tender when pierced with a fork, about 15-20 minutes. Stir occasionally to prevent sticking.
6. 6Stir in the 1 tablespoon of fish sauce. Continue to simmer, uncovered, for another 2-3 minutes to allow the flavors to meld.
7. 7Serve the Ginataang Kalabasa at Sitaw hot, ideally with rice.

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