Quick Weeknights · Filipino
Filipino Ginataang Kalabasa
A signature Filipino comfort dish featuring squash and shrimp simmered in a rich coconut base.
Why This Works
The natural sweetness of the squash balances the saltiness of the fish sauce and the creamy coconut.
The Upgrade
Add crispy pork belly bits on top for extra texture and flavor contrast.
Chef's Secret
Michelin TechniqueDo not overcook the squash; remove it from the sauce once tender so it doesn't turn into a purée.
Ingredients
Total time including resting: 40 min
Directions
Sauté garlic and ginger in a large pan until golden and the oil is aromatic.
3 minAdd the cubed squash and stir until the edges start to soften slightly.
5 minPour in the coconut milk, bring to a gentle simmer over medium heat, and cook until squash is fork-tender.
15 minAdd fish sauce and the long chilies to the mixture.
2 minGently nestle the shrimp into the coconut sauce; cook until they turn bright pink and opaque.
4 minContinue simmering until the sauce thickens and begins to render its own oil.
5 minServe hot over steamed jasmine rice.
1 minWine Pairing
Pinot Gris
White Wine
The BottleTrimbach Pinot Gris Reserve
The slight oiliness and weight of a good Pinot Gris mirror the richness of the coconut milk. It offers enough structure to stand up to the squash without being overpowered.
Nutrition per Serving
380
calories
26g
protein
22g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Jasmine Rice
Serve with steamed jasmine rice to soak up the luscious, creamy coconut sauce.
Ingredients
Directions
Rinse the jasmine rice under cold water until the water runs clear; drain thoroughly.
Combine the rinsed rice, water, and salt in a heavy-bottomed saucepan.
Bring the liquid to a gentle boil over medium-high heat.
Reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
Remove from heat and let rest, covered, for 5 minutes.
Fold in the butter gently with a fork and fluff the grains before serving.
Side Dish
Chili Garlic Green Beans
Quickly blister green beans in a hot pan with garlic and chili flakes for a crunchy, spicy vegetable side.
Ingredients
Directions
Pat the green beans thoroughly dry with paper towels to ensure a proper sear.
Heat the oil in a large heavy-bottomed skillet or wok over high heat until shimmering.
Add the green beans in a single layer and sear undisturbed for 3 minutes until blistered.
Toss in the garlic and chili flakes, sautéing for 60 seconds until fragrant and golden.
Deglaze the pan with soy sauce, tossing rapidly to coat the beans evenly.
Season with salt, remove from heat immediately, and serve while crisp-tender.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.