Name: Easy Ginataang Kalabasa at Sitaw
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups Kalabasa or kabocha squash, peeled and cubed; 3 cups Sitaw or long beans, trimmed and cut into 2-inch pieces; 4 to 5 cloves Garlic, minced; 1 medium Onion, chopped; 1 thumb-sized piece Ginger, julienned; 2 cups Coconut milk (First press if available); 0.5 to 1 cup Coconut cream, for finishing (Adds extra richness); Fish sauce or salt, to taste; 1 to 2 teaspoons Patis or shrimp paste (optional) (For depth); 1 to 2 tablespoons Neutral oil; Chili like siling haba or red chili flakes (optional), to taste; Water or broth, as needed (To adjust consistency)

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Weeknight Coconut Comfort You Can Actually Pull Off

easy ginataang kalabasa at sitaw is that comforting, creamy dish I make when I want something nourishing but still super doable on a busy night. Maybe you just came home from work, you’re hungry, and the last thing you want is a fussy recipe. I get it. This dish is simple to prep, quick to cook, and the result is cozy, rich, and satisfying without feeling heavy. It also scales beautifully, so you can feed a crowd or just make enough for two with leftovers. Let’s make it straightforward, flavorful, and friendly for real life.

Ingredients

Here’s what goes into my version of easy ginataang kalabasa at sitaw. Think of this as your flexible base. If an ingredient is missing, don’t panic. I’ll include swaps right after.

Kalabasa or kabocha squash, peeled and cubed, about 4 cups
Sitaw or long beans, trimmed and cut into 2-inch pieces, about 3 cups
Garlic, 4 to 5 cloves, minced
Onion, 1 medium, chopped
Ginger, a thumb-sized piece, julienned
Coconut milk, 2 cups (first press if you can find it)
Coconut cream, 1/2 to 1 cup for finishing and extra richness
Fish sauce or salt, to taste
Patis or shrimp paste (optional), 1 to 2 teaspoons for depth
Neutral oil, 1 to 2 tablespoons
Chili like siling haba or red chili flakes (optional), to taste
Water or broth, as needed to adjust consistency

Pantry swaps and tips

No sitaw? Use green beans. No kalabasa? Butternut squash works. Coconut milk from a can is totally fine. If your coconut milk is thin, just reduce it a bit longer, then finish with a splash of coconut cream for that silky finish. Fish sauce gives a deep savory note, but you can season with salt if that’s what you have. If you love a touch of seafood funk, a small spoon of shrimp paste goes a long way. For a meatier version, toss in a handful of shrimp or sear some pork belly before adding the aromatics.

Want to explore another take on this dish when you have more time or need step-by-step photos? Check out this classic Ginataang Kalabasa at Sitaw version that I like referencing for weekend cooking sessions.

“I used this ingredient list as a base and added shrimp. My kids asked for seconds. It was creamy, not too spicy, and surprisingly quick. Definitely a keeper.”

Preparing vegetables

This dish is only as good as your prep. Good cuts mean even cooking and better texture. I promise, a few minutes of careful slicing pays off in a big way.

How to cut kalabasa without the stress

Kalabasa can be tough to peel, so here’s what I do: use a sturdy peeler or a small sharp knife, and work slowly around the squash. If it’s extra firm, microwave the whole squash for 60 to 90 seconds to soften the skin slightly. Slice off the top and bottom for a flat base, then halve it. Scoop out the seeds. Cut into 1-inch thick slabs, then into cubes. Aim for uniform pieces so they cook evenly and turn tender at the same time. If you like a little bite to your squash, make your cubes just a bit larger. If you want it to melt a bit into the sauce, cut smaller.

How to prep sitaw so it stays crisp-tender

Rinse your sitaw well. Line the stalks up, trim one end, then the other, and cut into 2-inch pieces. You want pieces small enough to cook fast but long enough to stay crisp. If you’re sensitive to a strong green flavor, blanch the sitaw in boiling water for 60 seconds, then drain and set aside. It helps keep the color bright. I usually skip blanching on weeknights and cook it straight in the coconut milk to save time.

A quick note about aromatics. Mince your garlic, slice your ginger into thin strips, and chop the onion into small pieces. These three are the soul of the dish. They simmer into the coconut milk and elevate every bite of squash and long beans.

When I plan a weeknight rotation, I try to keep prep simple. If you want more meals like this, browse my go-to Quick and Easy recipes when you need dinner ideas that taste like home but won’t take all evening.

Cooking in coconut milk

The stovetop does most of the heavy lifting here. Keep the heat moderate so the coconut milk doesn’t split, and let the flavors develop naturally. The result is creamy, gently sweet from the squash, and savory in the best way.

Step by step, right on the stovetop

Follow these steps and you’ll get that luscious, spoon-coating sauce without babysitting the pot too much.

Heat oil in a wide pan over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
Optional but recommended: add a teaspoon of shrimp paste and let it bloom for 30 seconds. It adds a savory backbone. If skipping, move on to the next step.
Pour in the coconut milk. Bring to a gentle simmer and season with a splash of fish sauce or a pinch of salt.
Add the kalabasa cubes. Cover and simmer 8 to 10 minutes, stirring a couple of times. You want the squash almost tender but not falling apart.
Stir in the sitaw. Let it cook 4 to 6 minutes until crisp-tender. If the sauce is too thick, add a splash of water or broth. If it’s too thin, simmer uncovered for a few minutes to reduce.
Taste and adjust seasoning. Add more fish sauce or salt. If you like heat, add chopped chilies or a pinch of chili flakes.
Finish with coconut cream for a glossy, rich finish. Swirl it in and turn off the heat so it stays silky.
Let it sit for 2 minutes before serving. The sauce thickens slightly as it rests.

That’s the core method I use for easy ginataang kalabasa at sitaw most nights. If I’m adding shrimp, I sear them quickly after sautéing the aromatics, set them aside, then add them back at the end so they don’t overcook. Pork belly? Brown it first, render some fat, then proceed with the aromatics in that flavorful base. Both tweaks are great when you want a little more protein.

Quick pro tip: resist the urge to boil the coconut milk hard. A gentle simmer keeps it smooth and prevents separation. If it does split a little, don’t stress. The dish will still taste fantastic.

Common Questions

Can I make easy ginataang kalabasa at sitaw without shrimp paste?
Yes. Use fish sauce or salt for seasoning. If you miss the depth, a dash of soy sauce or a few drops of lime or calamansi at the end adds brightness.

Do I need both coconut milk and coconut cream?
Not required, but the combo is amazing. Coconut milk builds the sauce, and a splash of coconut cream at the end makes it extra velvety.

My squash got too soft. How do I fix it next time?
Cut larger cubes and simmer a bit less before adding the sitaw. You can also uncover the pot for part of the simmer so you can watch the texture closely.

Can I prep this ahead?
Yes. Cut and store the squash and sitaw in the fridge for up to 2 days. The finished dish reheats well on low heat. Add extra coconut milk if it thickens up.

What can I serve with it?
Steamed rice is perfect. If you want a second dish on the table, try something tomato-based like Easy Chicken Afritada for a nice contrast of flavors.

Ready to cook it tonight

That’s everything you need to make a pot of easy ginataang kalabasa at sitaw that tastes like comfort in under 40 minutes. Keep the cuts even, simmer gently, and taste as you go. Once you’ve nailed the base, feel free to add shrimp or pork belly, or keep it veggie-forward and simple. If you’re curious about a seafood variation, this helpful resource is a good reference point for flavor balance and add-ins: Ginataang Kalabasa Sitaw at Hipon – Kawaling Pinoy. Now grab that squash, crack open the coconut milk, and enjoy a bowl of creamy, cozy goodness.

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