Ginataang kalabasa at sitaw is a Filipino dish with squash and yardlong beans cooked in coconut milk.
In this recipe, I used pork, shrimp, and shrimp paste to flavor the sauce.
It's the kind of dish that makes you want extra rice, especially with that creamy sauce.
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Ingredients You'll Need
Notes and Substitutions
- Kalabasa (calabaza squash): I used kabocha squash, which is sweet and has skin that softens when cooked. Choose one that feels heavy for its size, with no soft spots. Butternut squash also works.
- Sitaw (yardlong beans): Look for firm, green ones without wilted ends. You can use green beans instead.
- Pork and shrimp: I used both, but you can use just one or substitute chicken, tofu, dried fish, or smoked fish.
- Coconut milk: Use full-fat canned coconut milk for a creamy sauce. Start with 1½ cans and add more if needed.
- Shrimp paste: You can use raw or sautéed shrimp paste. Taste before adding salt or fish sauce, since some brands are saltier than others.
- Chilies: Add them if you like some heat, or leave them out.
How to Make Ginataang Kalabasa at Sitaw
Step 1: Prepare the squash and beans
You'll need about 2 pounds of kalabasa or kabocha squash.
Peel the kalabasa; you can leave the kabocha skin on because it softens when cooked.
Remove the seeds, then cut into 1¼-inch pieces.
Trim 8 ounces of sitaw and cut into 2-inch pieces.
Step 2: Prepare the shrimp
Devein 8 ounces of shrimp. Make a shallow cut along the back, close to the tail.
Use a toothpick or skewer to carefully pull out the long, dark vein.
If using head-on shrimp, trim off the sharp point by cutting just below the eyes.
Season them with salt and pepper.
Step 3: Sear the shrimp
Heat a little oil in a wok or large pan over high heat.
Sear the shrimp on both sides just until they change color, then transfer to a plate.
They'll finish cooking in the sauce later.
Step 4: Brown the pork
Lower the heat to medium. Add 8 ounces of pork (sliced) and a little water.
Once the water evaporates, let the pork brown in its own fat. Add a little oil if the pan looks dry.
Season lightly with salt, then push the pork to one side.
Step 5: Sauté the aromatics and shrimp paste
Add 2 tablespoons of ginger (cut into thin strips) and cook until lightly browned.
Add 4 garlic cloves (minced) and 1 medium onion (chopped). Cook until softened.
Add 1 tablespoon of shrimp paste and sauté briefly, then stir everything together.
Step 6: Add the coconut milk
Start with 1½ cans of coconut milk, then stir everything together.
Stir and scrape up any browned bits from the bottom of the pan.
If the pork is still tough, let it simmer until tender before adding the squash.
Step 7: Add the squash and chilies
Add the squash and 2-4 green chilies.
Lower the heat and simmer for 15-20 minutes, until a fork goes easily through the squash.
Check as it cooks so it doesn't get too soft, and stir gently so the pieces don't break apart.
Add more coconut milk or a little water if the sauce gets too thick.
Step 8: Add the sitaw and shrimp
Add the sitaw and return the shrimp to the pan.
Spoon the sauce over the shrimp, making sure the heads are submerged if you've left them on.
Cover and cook for about 2-3 minutes, or until the sitaw is as tender as you like and the shrimp are fully cooked.
Taste and add fish sauce, salt, or pepper as needed. Turn off the heat.
Serve and enjoy your ginataang kalabasa at sitaw with steamed white rice!
Recipe FAQs
Calabaza, kabocha, and butternut squash all work. I use kabocha because it's sweet and its skin softens when cooked. Peel calabaza and butternut squash before using them.
It depends on the squash. You can leave kabocha skin on because it softens when cooked. Peel calabaza and butternut squash, since their skin is tougher.
Yes. Coconut cream makes a thicker, richer sauce. Add a little water to thin it out as needed.
More Recipes with Coconut Milk
- Ginataang manok: Chicken with green papaya, watercress, and chilies.
- Laing: Taro leaves cooked with shrimp paste and chilies.
- Bicol express: Spicy pork stew with shrimp paste.
- Ginataang mais: Sweet rice porridge with corn.
- Ginataang bilo-bilo: Sweet dessert with chewy rice balls, fruit, root vegetables, and sago.
- Ginataang alimango: Crab cooked in coconut milk.
- Ginataang hipon: Shrimp cooked in coconut milk.
- Ginataang langka: Young jackfruit with shrimp paste and chilies.
- Ginataang ampalaya: Bitter melon with shrimp paste or smoked fish.
- Ginataang puso ng saging: Banana blossoms with shrimp paste and chilies.
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📖 Recipe
Ginataang Kalabasa at Sitaw
Equipment
- Wok or large pan
Ingredients
- 2 pounds kalabasa or kabocha squash cut into 1¼ pieces
- 8 ounces sitaw (yardlong beans) cut into 2-inch sections
- 8 ounces shell-on shrimp deveined
- 8 ounces pork belly or shoulder sliced
- 2 tablespoons julienned ginger
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon shrimp paste raw or sautéed
- 1½ to 2 (13.5-oz) cans coconut milk
- 2-4 green chilies adjust to taste
- Fish sauce, salt, and pepper adjust to taste
- Neutral oil
Instructions
- Heat a little oil in a wok over high heat. Season the shrimp with salt and pepper. Sear just until they change color, then set aside.
- Lower the heat to medium. Add the pork and a little water. Let the water evaporate, then brown the pork, adding oil if needed. Season lightly with salt.
- Add the ginger and cook until lightly browned. Add the garlic and onion; cook until softened. Stir in the shrimp paste and sauté briefly.
- Add 1½ cans of coconut milk. Simmer until the pork is tender, then add the squash and chilies. Simmer gently for 15-20 minutes, until the squash is tender. Add more coconut milk or water as needed.
- Add the sitaw and shrimp. Cover and cook for 2-3 minutes, or until the beans are tender and the shrimp are fully cooked. Taste and season with fish sauce, salt, or pepper.
Notes
- Kalabasa: I used kabocha; its skin softens when cooked. Butternut squash also works.
- Sitaw: Substitute green beans.
- Pork and shrimp: Use both or just one, or substitute chicken, tofu, dried fish, or smoked fish.
- Coconut milk: Use full-fat canned coconut milk. Start with 1½ cans and add more as needed.
- Shrimp paste: Raw or sautéed works. Taste before adding salt or fish sauce.
- Chilies: Optional; adjust to taste.
Carlie says
This recipe was delicious and was exactly what I’ve been craving! I subbed shrimp paste with chicken bouillon powder and it came out great!
Nora Reyes says
Hi Carlie! I’m so glad you liked it! Thanks for sharing your swap..it’s good to know chicken bouillon powder worked well too. ❤️
Gie says
My favorite!
Nora Reyes says
Yaaay!