Ginataang Kalabasa at Sitaw (Soy-Free)

Ingredients

• 1 lb 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

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of olive oil.
2. 2Add the 1 medium onion, 3 cloves of garlic, and 1 inch 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.
3. 3Add the 1 lb of butternut squash and 1 cup of long green beans to the pot. Stir to coat them with the aromatics.
4. 4Pour in the 2 cups of coconut milk and the 1/2 cup of vegetable broth. Stir everything together.
5. 5Add the 1 tablespoon of fish sauce to the pot. Stir well.
6. 6Bring the liquid in the pot to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 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.
7. 7Taste the stew and add salt and pepper as needed. Stir well.
8. 8Serve the Ginataang Kalabasa at Sitaw hot.

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