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

Ingredients

• •3 cups (about 1 small squash) butternut squash, peeled and cut into 1-inch cubes
• •1.5 cups green beans, trimmed and cut in 2-inch pieces
• •1 can (400ml) full-fat coconut milk
• •1/2 cup coconut cream or second can coconut milk
• •4 garlic cloves, minced
• •1 medium yellow onion, diced
• •1 tbsp neutral oil
• •1 tbsp bagoong alamang (shrimp paste) or miso paste for vegan
• •to taste salt and pepper
• •4 cups cooked steamed rice, for serving

Directions

1. 1Heat oil in a medium saucepan over medium heat; sauté garlic and onion for 3 minutes until translucent.
2. 2Stir in bagoong (or miso) and cook 1 minute, stirring to incorporate.
3. 3Add squash cubes and pour in the coconut milk; stir, bring to a gentle boil.
4. 4Reduce heat to medium-low, cover, and simmer 10–12 minutes until squash is fork-tender.
5. 5Add green beans and coconut cream; stir and cook uncovered for 5 minutes until beans are tender but still bright green.
6. 6Season with salt and pepper to taste; serve over steamed rice.

💡 Bagoong alamang (fermented shrimp paste) is sold in small jars at Asian grocery stores and adds authentic depth — substitute with white miso paste for a fully vegan version. Kabocha squash is even more traditional if available, but butternut squash from any Canadian grocery store works perfectly.

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