Ginataang Kalabasa

A beloved Filipino dish with tender squash and crisp yardlong beans simmered in a creamy coconut milk sauce.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 249kcal

Cost $14-$16

In a wok or sauté pan, heat a small amount of oil over high heat. Season the shrimp with salt and pepper. Sear them quickly on both sides just until they change color, being careful not to overcook. Transfer them to a plate.
Over medium heat, add the pork and a small amount of water. Spread the meat evenly in the pan and let it brown and crisp up as the fat renders out. Season with a pinch of salt. Once the pork is ready, move it to one side of the pan.
Sauté the ginger until lightly toasted. Add the garlic and onion, sautéing until softened.
Add the shrimp paste and sauté with the other ingredients.
Add the coconut milk, starting with 1½ cans, then stir everything together. Turn up the heat the heat and let it come to a boil. Scrape up any bits that have stuck to the bottom of the pan for added flavor. Add more coconut milk later as needed.
Add the kalabasa and chili peppers. Lower the heat and simmer until tender, about 15-20 minutes. Periodically check the kalabasa to prevent it from overcooking or becoming mushy.
Taste and season with fish sauce, salt, and pepper as needed. If the sauce appears too thick or dry, feel free to add more coconut milk or water.
Add the sitaw and shrimp, making sure the shrimp heads are submerged for thorough cooking. Cover and cook for an additional 2-3 minutes, until the sitaw is tender and the shrimp are fully cooked. Be careful not to overcook, as this can make the shrimp tough and the sitaw too soft. Turn off the heat.

Kalabasa: Also known as calabaza squash, this is winter squash with a mild sweetness and a fibrous, stringy flesh. The skin can be green to light tan or orange with bright yellow or orange flesh. For this recipe, I used kabocha squash with its sweet flavor and edible skin.
Sitaw: Also known as yardlong beans, it is long and slender, with a crisp texture that provides a nice contrast to the creaminess of kalabasa. If not available, you can substitute with green beans or string beans.
Proteins: While I'm using shrimp and pork, feel free to choose the protein that best suits your taste and dietary preferences, including options like tofu, chicken, dried fish, or smoked fish.