Ginataang Kalabasa at Sitaw (Soy-Free)
A Filipino vegetable stew cooked in coconut milk with squash (kalabasa) and long beans (sitaw). A comforting and flavorful dish.
Ingredients
- about 450 g Butternut squash (kalabasa)
- 1 cup Long green beans (sitaw)
- 2 cups Coconut milk
- 1 medium Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 tbsp Fish sauce
- 1/2 cup Vegetable broth
- 1 tbsp Olive oil
- to taste Salt
- to taste Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 1 tablespoon of olive oil.
- 2Add the 1 medium onion, 3 cloves of garlic, and 2.54 cm piece of ginger to the pot. Cook, stirring often, for 3-5 minutes, or until the ingredients are fragrant and the onion is softened. You will smell a strong aroma when they are ready.
- 3Add the about 450 g of butternut squash and 1 cup of long green beans to the pot. Stir to coat them with the aromatics.
- 4Pour in the 2 cups of coconut milk and the 1/2 cup of vegetable broth. Stir everything together.
- 5Add the 1 tablespoon of fish sauce to the pot. Stir well.
- 6Bring the liquid in the pot to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (121.1°C / 120°C) and cover the pot. Let it simmer for 20-25 minutes, or until the butternut squash is fork-tender. A fork should easily pierce the squash pieces.
- 7Taste the stew and add salt and pepper as needed. Stir well.
- 8Serve the Ginataang Kalabasa at Sitaw hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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