Sauteed Butternut Squash (Ginisang Kalabasa)
A classic Filipino vegetable and meat dish, this sauteed butternut squash with pork (Ginisang Kalabasa) is so yummy and easy to make. Paired with rice, it's such a tasty and wholesome meal! You will find this dish in any cafeteria all over the country.
Ingredients
- 1 lb pork belly (or pork with some fat), diced
- salt and pepper
- 4 cloves garlic, peeled and chopped
- 1 onion, peeled and chopped
- 2 roma tomatoes, seeded (optional) and chopped
- 1 cup water, or more as needed
- 1 tbsp fish sauce or soy sauce, adjust amount to taste
- 1 1/2 lb butternut squash (or acorn squash), sliced into cubes or bite-size pieces
- 1 handful snake beans or green beans, (optional)
- 14 oz can coconut milk (without preservatives or additives)
- 1 piece fresno or jalapeno pepper, sliced (use Thai chilies or bird's eye chilies, if you wish it to be more traditional)
Instructions
- Season the pork pieces with salt and pepper. Heat the wok or skillet to medium for a couple of minutes. No need to add oil, since the pork would release its fat. Cook the pork until nicely browned all over.
- Add the garlic and onion and cook until the onion has softened about 3-4 minutes. Add the tomatoes and cook for another couple of minutes.
- Pour in the water and deglaze the pan. Pour in the fish sauce or soy sauce. Bring to a boil, then cover and simmer on low until the pork is tender about 12-15 minutes or so. This depends on the size of your pork.
- Uncover and add the green beans and butternut squash; cover and cook until the butternut squash is tender, about 10 minutes or so. About halfway through, you can add the coconut milk and chilies (optional) if you want a creamier and spicier version. Continue to cook until the sauce has thickened and the beans and squashes are tender but not mushy. Taste and adjust the seasoning with more salt and pepper, if needed. Enjoy with rice.
Notes
Tips and Tricks:
In the Philippines, garlic and onion are often sauteed ahead of the pork to develop flavor early on. You can do it this way or fry the pork ahead and add the aromatics later. Either way is fine.
Use at least 12 oz of pork if you don't have enough to make it to 16 oz. The meat may be replaced by ground pork or beef.
Tried this recipe?Let us know how it was!