Allergens: Gluten-Free | Dairy-Free | Nut-Free | Vegan | Low-Carb Adaptable
Cuisine: Filipino
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Ginataang Kalabasa at Sitaw is a classic vegetable stew from the Philippines, made with kalabasa (local squash) and sitaw (yard-long beans) simmered in gata (coconut milk). Rooted in traditional home cooking, this dish is a celebration of tropical abundance and simplicity. It’s often enriched with shrimp or pork, but this naturally vegan version highlights the inherent sweetness of squash and the freshness of the beans. It’s a nourishing, affordable meal, perfect for everyday cooking in both rural homes and urban kitchens.

Ingredients (Serves 4)

• 2 cups kabocha or butternut squash, peeled and cubed
• 1½ cups long beans (sitaw), cut into 3-inch lengths
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1 tbsp ginger, julienned
• 2 cups coconut milk (gata)
• ½ cup water or vegetable broth
• 2 tbsp coconut oil
• Salt and pepper, to taste
• Red chili (optional), sliced for heat

Instructions

1. Sauté Aromatics:
   • In a pan, heat coconut oil. Sauté onion, garlic, and ginger until fragrant (about 3–5 minutes).
2. Simmer Squash:
   • Add squash, coconut milk, and water. Season with salt and pepper. Simmer until squash is tender (10–15 minutes).
3. Add Long Beans:
   • Stir in long beans and continue cooking for 5–7 minutes until just tender but still vibrant.
4. Finish & Serve:
   • Adjust seasoning. Add sliced chili for spice if desired. Serve hot with rice or low-carb alternatives.

Dietary Substitutions & Allergen Swaps

• Low-Carb: Substitute squash with zucchini or chayote, and reduce coconut milk quantity.
• Oil-Free: Sauté aromatics in water or broth instead of coconut oil.
• With Protein: Add tofu, tempeh, or grilled shrimp (if not vegan).
• Short on Sitaw? Use green beans or snap peas.

Chef’s Tips

• No Overcooking: Keep beans crisp and squash tender—not mushy.
• Layer Flavor: Use full-fat coconut milk for richer depth.
• Batch Cooking: Great for storing—flavors deepen overnight.

Wine Pairing

Pair with an off-dry Riesling or Chenin Blanc to contrast the richness of the coconut milk. For red, try a light Gamay or chilled Lambrusco.

Nutrition Information (Per Serving)

Frequently Asked Questions

Q: Can I use canned coconut milk?
A: Yes—full-fat canned is best for richness. Avoid coconut “beverage” types.

Q: What is kalabasa?
A: A Filipino variety of squash—sweet and dense. Butternut or kabocha are great substitutes.

Q: Can I freeze Ginataang Kalabasa?
A: Yes, but note that squash can soften further upon reheating. Best eaten fresh or stored in fridge for 2–3 days.

Q: What do I serve this with?
A: Traditionally served with rice, but cauliflower rice or steamed greens work beautifully for low-carb diets.

Savor the soulful flavors of the Philippines! Make Ginataang Kalabasa at Sitaw and tag @simplycookingx using #GlobalCuisineSeries — let’s bring comfort food from island kitchens to tables around the world.