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

Ingredients

• 1 lb Butternut Squash
• 1 cup Green Beans
• 1 can (13.5oz) Coconut Milk
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Fish Sauce

Instructions

1. 1Prepare your ingredients: Peel and cut the 1 lb Butternut Squash into 1-inch 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 (350°F / 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 1 lb 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 (13.5oz) Coconut Milk and add the 1 tbsp Fish Sauce. Stir everything together. Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a gentle simmer.
6. 6Once simmering, reduce the heat to low (200°F / 95°C). Cover the pot and cook for 15-20 minutes, or until the 1 lb 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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