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
• 2.54 cm Ginger
• 1 tbsp Fish sauce
• 2 cups Spinach
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 1 medium butternut squash by peeling it, removing the seeds, and cutting it into 2.54 cm cubes. Measure the 1 cup of long beans and cut them into 5.08 cm pieces. Peel and finely chop the 1 small onion, 3 cloves of garlic, and 2.54 cm of ginger.
2. 2Pour the 2 cans of coconut milk into a large, heavy-bottomed pot. Turn the heat to medium-high (204.4°C / 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 5.08 cm 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 (148.9°C / 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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