Vegan Pinakbet with Butternut Squash

Ingredients

• 1 medium Butternut squash
• 2 medium Eggplant
• 1 cup Okra
• 1 cup String beans
• 1 medium Bitter melon (ampalaya)
• 2 medium Tomato
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Fermented black beans
• 1 cup Vegetable broth
• 2 tablespoons Cooking oil

Instructions

1. 1Peel the 1 medium butternut squash, remove the seeds, and cut the flesh into 1-inch cubes. Peel and finely chop the 2 medium eggplants. Trim the ends off the 1 cup okra. Trim the ends off the 1 cup string beans and cut them into 1-inch pieces. Cut the 1 medium bitter melon in half lengthwise, scoop out the seeds, and then slice it thinly. Halve and chop the 2 medium tomatoes. Peel and chop the 1 medium onion. Peel and mince the 4 cloves garlic.
2. 2Heat the 2 tablespoons of cooking oil in a large pot or wok over medium-high heat (350°F / 175°C).
3. 3Add the minced 4 cloves garlic and chopped 1 medium onion to the hot oil and sauté for 1-2 minutes until they are fragrant and the onion is translucent.
4. 4Add the chopped 2 medium tomatoes to the pot and cook for 3-4 minutes, stirring occasionally, until they have softened.
5. 5Add the 1-inch cubes of 1 medium butternut squash to the pot and cook for 5 minutes, stirring occasionally.
6. 6Add the chopped 2 medium eggplants, 1 cup okra, 1-inch pieces of 1 cup string beans, and thinly sliced 1 medium bitter melon to the pot. Stir everything together.
7. 7Stir in the 2 tablespoons of fermented black beans and pour in the 1 cup of vegetable broth. Bring the mixture to a simmer.
8. 8Cover the pot and reduce the heat to medium-low (300°F / 150°C). Simmer for 20-25 minutes, or until all the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
9. 9Serve the Vegan Pinakbet hot.

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