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

Instructions

1. 1Prepare your ingredients: Peel and cut the 1 medium Butternut squash into 2.54 cm cubes. Trim and cut the 1 cup Long green beans into 5.08 cm pieces. Finely chop the 1 small Onion. Mince the 2 cloves Garlic. Grate the 2.54 cm piece Ginger.
2. 2Heat a large heavy-bottomed pot over medium heat (176.7°C / 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 2.54 cm cubes of butternut squash and the 5.08 cm pieces of long green beans to the pot. Stir to combine with the onion, garlic, and ginger.
4. 4Pour in the about 380 g 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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