Ginataang Kalabasa

Ginataang kalabasa is the Bicol region’s gift to vegetable lovers: sweet squash and string beans simmered in coconut milk until everything turns creamy and luxurious. In Bicol, where coconut palms line every road, gata — coconut milk — is the backbone of the kitchen, and this simple stew shows why. It is the dish that turns even picky eaters into squash lovers, thanks to that silky, gently sweet sauce; made with shrimp it becomes a meal, and made without, it is the perfect side.

Sweet, creamy, and gently savory

The squash breaks down just slightly as it simmers, thickening the coconut milk into a silky sauce that clings to the beans. Sweetness from the squash plays against the salt of fish sauce, while a single chili adds a whisper of warmth. It is simple enough for a weeknight and special enough to serve to company, and over steamed rice it tastes like the tropics.

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This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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