Ginataang Kalabasa at Sitaw (Squash and Green Beans in Coconut Milk)

Ingredients

• 1 medium Butternut squash
• 1 cup Long green beans (sitaw)
• 1 13.5oz can Coconut milk
• 1 small Onion
• 2 cloves Garlic
• 1 inch piece Ginger
• 1/2 cup Vegetable broth
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Prepare your ingredients: Peel and cut the 1 medium Butternut squash into 1-inch cubes. Trim and cut the 1 cup Long green beans into 2-inch pieces. Finely chop the 1 small Onion. Mince the 2 cloves Garlic. Grate the 1 inch piece Ginger.
2. 2Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and grated ginger and cook for another 1 minute until fragrant, stirring constantly.
3. 3Add the 1-inch cubes of butternut squash and the 2-inch pieces of long green beans to the pot. Stir to combine with the onion, garlic, and ginger.
4. 4Pour in the 13.5oz can of Coconut milk and the 1/2 cup of Vegetable broth. Stir everything together.
5. 5Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the butternut squash is fork-tender. Stir occasionally to prevent sticking.
6. 6Once the squash is tender, stir in the 1/2 tsp Salt and 1/4 tsp Black pepper. Taste and add more salt or pepper if needed.
7. 7Serve the Ginataang Kalabasa at Sitaw hot, ideally with steamed rice.

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