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

Ingredients

• 1 medium Butternut squash
• 1 cup Long beans
• 2 cans Coconut milk
• 1 small Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tbsp Fish sauce
• 2 cups Spinach
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Prepare the 1 medium butternut squash by peeling it, removing the seeds, and cutting it into 1-inch cubes. Measure the 1 cup of long beans and cut them into 2-inch pieces. Peel and finely chop the 1 small onion, 3 cloves of garlic, and 1 inch of ginger.
2. 2Pour the 2 cans of coconut milk into a large, heavy-bottomed pot. Turn the heat to medium-high (400°F / 200°C) and bring it to a gentle simmer, about 5 minutes. Add the chopped onion, garlic, and ginger to the pot. Cook, stirring occasionally, for 2-3 minutes until the mixture is fragrant.
3. 3Add the cubed butternut squash and the 2-inch pieces of long beans to the pot. Stir to combine them with the coconut milk mixture. Cover the pot, reduce the heat to medium-low (300°F / 150°C), and simmer for 15-20 minutes, or until the squash is tender when pierced with a fork and the long beans are cooked through.
4. 4Stir in the 1 tablespoon of fish sauce, the 2 cups of spinach, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Continue to cook, stirring gently, for 1-2 minutes, or until the 2 cups of spinach have wilted.
5. 5Serve the Ginataang Kalabasa at Sitaw hot, ideally with steamed rice.

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