Stewed Squash with coconut milk

I started making this while working with some Filipino cooks. When I asked them what it was called they they would just shrug and say “kalabasa”. I had to go online to find a proper name for it ,Ginataang Kalabasa . They would cook this with pork belly added in, but I leave that out and use it as a vegetarian/vegan stew or just a side veg. Instead of the crushed chili, red Thai curry or a chili garlic paste will add a little extra flavor. But, the dish is so flavorful it doesn’t need extra. Unless you are making a vegetarian curry, then use more red thai curry.

My preferred squash to use would be butternut squash, they are easier to deal with and the keep their shape a bit better, squashes like acorn, or buttercup will be softer and tend to disintegrate in the cooking process. Sweet potatoes or yams will work as well

Ginataang Kalabasa (Squash with Coconut Milk)

Ingredients

• 2 cups diced squash ( large dice)
• 1 can (14 oz) coconut milk
• 1 Tbsp. ginger
• 2 Tbsp. cooking oil
• 2 cloves garlic, minced
• 1 medium size onion, chopped
• ½ red pepper medium diced
• ½ green pepper medium diced
• 1 tbsp lime juice
• 1tbsp brown sugar
• 1 tsp crushed chilies

Instructions

1. Wash, peel and remove the seeds of the squash. Slice into 1 1/2 inch dice then set aside.
2. In an empty pan, heat oil and sauté garlic, ginger, onion and peppers.
3. When the onion and peppers are cooked, add crushed chilies and squash, stir fry for a few minutes
4. Stir fry until the squash turns to bright yellow or orange depending on the kind of squash you bought.
5. Then pour in the coconut milk and add the brown sugar and lime juice , and simmer until the squash is cooked.