Ginataang Kalabasa (Squash With Coconut Milk)

Ginataang Kalabasa (Butternut Squash with Coconut Milk) is one of my fave of my mother's cooking!

I am from Manila where coconut abound and we use it in our dish! A lot.

When I arrive here I am always finding a way to cook the same meals. Some meals that I love are hard to re-create here as the ingredients are not available even on Asian Stores. But this is one of the easiest & simplest and a nice way to start of you want to try Filipino/Asian cuisine. I would want to open and prepare my own coconut milk but that would be very very hard in here. So I am just using the canned one. Not the same but good enough.

So lets start!

————————————————————————————————————————-
Ingredients:

2 tablespoons sunflower oil
1 tablespoons garlic, minced
1 tablespoons onion, minced
1 can Coconut Milk
4 cups Squash, cubed
    dash of salt & pepper

Kalabasa
Optional
2 pieces finger peppers, chopped
5 pieces birds eye chillies, chopped

*I am cooking for a pre-schooler so I dont use the chillies. But if you want it spicy you can use peppers & chillies which believe me is so good when added to the dish.

Procedure:
  1. Heat oil, saute garlic & onion. Cook until onion is translucent and add the coconut milk. Simmer for 3-4 minutes and set aside.
  2. Blanch Squash in a pot of salted boiling water in about a minutes. Remove the bubbles forming on top of the boiling water as we dont want those. Then soak in an ice bath (or rinse with really cold water) to stop the cooking process. This will keep the texture and color of the squash.
  3. Reheat the coconut mixture and add the squash. Cook until the squash is tender and the coconut milk is reduced. (Add chillies if you are using them and let cook for a minutes more).
procedure

And

finish product

*You can also use string beans and aubergine in this recipe to replace the squash.

This is an entry to Tots100 and Betta Living Vegetarian Recipe Competition.

linking up to:

Tasty Tuesdays on HonestMum.com

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15 thoughts on “Ginataang Kalabasa (Squash With Coconut Milk)

  1. Anonymous

    Tasty Tuesdays

    Hey I had to swing by from the Tasty Tuesdays link as I was intrigued by this recipe which I’ve never heard of before. I LOVE coconut and butternut squash separately but have never tried together. Sounds simple and delicious!

    Reply
  2. Anonymous

    Tasty Tuesdays

    Mmm this looks lovely! We always enjoy butternut squash, in fact we are having some for tea tonight! x #TastyTuesdays

    Reply
  3. Anonymous

    BlueBearWood

    This sounds amazing and as a vegetarian something I’m looking forward to trying #TastyTuesday

    Reply
  4. Anonymous

    I had not try many Filipino food but they are gorgeous esp the fruit dessert in condense milk. I know that it is hard to get fresh coconut milk in uk and they not the same in tin.
    lovely meal you made! #recipeoftheweek

    Reply
  5. Anonymous

    Tasty Tuesdays

    This sounds nice. And yes I don’t think I’ve ever seen fresh coconuts for sale in the UK. Wonder why not. Do they not transport as easily as other tropical fruit. Or does the coconut milk have to be extracted, soon after picking? #TastyTuesdays

    Reply

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