Filipino Ginataang Kalabasa: Squash and Green Beans Simmered in Coconut Milk with Shrimp

Heat the oil in a wide pot over medium heat. Saute the onion, garlic and ginger for 3 to 4 minutes until softened and fragrant.

Serves 4

Ingredients

• 1 1/2 pounds kabocha or butternut squash, peeled and cut into 1-inch cubes
• 8 ounces long beans or green beans, cut into 2-inch pieces
• 12 ounces large shrimp, peeled and deveined
• 2 tablespoons neutral oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, julienned
• 2 tablespoons fish sauce (patis)
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup water
• 1 to 2 Thai bird's eye chilies, sliced (optional)
• 1 tablespoon shrimp paste (bagoong), optional
• Freshly ground black pepper
• Steamed jasmine rice, for serving

Instructions

1. Heat the oil in a wide pot over medium heat. Saute the onion, garlic and ginger for 3 to 4 minutes until softened and fragrant.
2. Stir in the shrimp paste, if using, and cook for 1 minute to mellow its funk. Add the fish sauce and let it sizzle briefly.
3. Add the squash cubes and stir to coat. Pour in the water, cover and simmer for 8 minutes to give the squash a head start.
4. Pour in the coconut milk, bring back to a gentle simmer and cook uncovered for 8 to 10 minutes, until the squash is fork-tender and starting to break at the edges, which naturally thickens the sauce.
5. Add the green beans and chilies and simmer for 4 minutes until the beans are crisp-tender and bright green.
6. Lay the shrimp on top, cover and cook for 2 to 3 minutes until they curl and turn pink. Do not overcook them.
7. Season with black pepper and more fish sauce to taste. Serve hot over steamed jasmine rice, spooning plenty of the orange coconut sauce over each bowl.
8. Ginataan is the Filipino way of cooking anything in gata, or coconut milk, and ginataang kalabasa at sitaw is one of the most beloved versions, a humble everyday dish built around the squash and long beans that fill market stalls across the islands. The sweetness of the kalabasa, the salty depth of patis and bagoong, and the richness of coconut milk strike a balance that is deeply comforting without being heavy. It arrives on the autumn table as a reminder that pumpkin season belongs to the tropics too.

Nutrition (estimated, per serving)

• Calories: 395 kcal
• Protein: 24g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 6g
• Sugar: 9g
• Sodium: 890mg