Squash and Coconut Milk Stew

Squash and Coconut Milk Stew

21 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Vanessa H.
Recipe by  Vanessa H.

“This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
  2. Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

Share It

Reviews (21)

Rate This Recipe
always_hungry
37

always_hungry

Wonderful!!! This is also known as "ginataang kalabasa". I am Filipino, and my mother and I recently made this together. Instead of acorn squash, we used kalabasa (Philippine squash) from my parents' yard. A fantastic substitute for the squash is sweet potatoes (peeled and cubed). I browned the tofu before I added the coconut milk. Don't worry if the tofu tastes bland, as it will absorb the flavor of the spices and coconut milk, esp. if you eat the leftovers the next day. I've made this with and without tofu, and I prefer it without. Also, I omit butter and sugar. **If you don't have shrimp, you can use chicken breast sliced into thin strips (stir-fry style). Saute the chicken with the garlic, onion, and ginger, then add the coconut milk. **

ket
6

ket

The whole family enjoyed this, including the 3 year old and the baby. We did tweak it a bit based on what was in the pantry and for our dairy-free house. Used butternut squash for acorn, olive oil for butter, and omitted shrimp (just didn't have any). Kept the spices the same. Served over brown rice. I appreciated how easy it was, how quickly it came together, and how adaptable it was for our needs. Would make again!

LW
6

LW

Yum! I suggest DITCHING the SUGAR and instead slicing an apple and adding at the same time as the squash--was perfectly sweet that way, I found. Also, instead of tofu and shrimp, I modified by slicing my an already seared salmon steak up and adding just before serving (suggest one steak per serving for a filling meal). Was DELICIOUS. Tofu and shrimp would be good, too, but was fabulous with salmon.

More Reviews

Similar Recipes

Chicken Stew With Coconut Milk
(113)

Chicken Stew With Coconut Milk

Thai Chicken Curry in Coconut Milk
(89)

Thai Chicken Curry in Coconut Milk

Kai Kang Dang (Chicken Curry with Coconut Milk)
(70)

Kai Kang Dang (Chicken Curry with Coconut Milk)

Ginataang Manok (Chicken Cooked in Coconut Milk)
(27)

Ginataang Manok (Chicken Cooked in Coconut Milk)

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
(13)

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Pumpkin Coconut Milk Soup
(12)

Pumpkin Coconut Milk Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 29.3 g
  • 45%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Guinataan Sitaw and Kalabasa (String Beans and Squash Stew)

>

next recipe:

Latik (Fried Coconut Milk Curd)