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

Instructions

1. 1Prepare your ingredients: Peel and cut the about 450 g Butternut Squash into 2.54 cm cubes. Trim the ends off the 1 cup Green Beans. Finely chop the 1/2 medium Onion. Mince the 2 cloves Garlic. Grate or mince the 1 tsp Ginger.
2. 2Heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but implied for sautéing) in a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped 1/2 medium Onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
3. 3Add the minced 2 cloves Garlic and grated 1 tsp Ginger to the pot. Cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic.
4. 4Add the about 450 g Butternut Squash cubes and the trimmed 1 cup Green Beans to the pot. Stir to coat them with the aromatics and cook for 5 minutes, stirring occasionally.
5. 5Pour in the 1 can (about 380 g) Coconut Milk and add the 1 tbsp Fish Sauce. Stir everything together. Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a gentle simmer.
6. 6Once simmering, reduce the heat to low (93.33°C / 95°C). Cover the pot and cook for 15-20 minutes, or until the about 450 g Butternut Squash cubes are fork-tender. Stir occasionally to prevent sticking.
7. 7Serve the Ginataang Kalabasa at Sitaw hot, ideally with steamed rice.

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