Ginataang Kalabasa

Ingredients

• 1.5 lb butter squash or pumpkin
• 1 medium onion
• 3 cloves garlic cloves
• 1 tablespoon fresh ginger root
• 1.5 cups coconut milk
• 1.5 teaspoons fish sauce
• 2 peppers long green chili peppers

Instructions

1. 1

   Cut the squash in half lengthwise from tip to stem end, then scoop out the seeds with a spoon and discard them.

2. 2

   Place squash halves skin-side down on a cutting board and cut crosswise into 1-inch-thick half-moon pieces, like slicing a loaf of bread.

3. 3

   Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into 1/4-inch-thick rings.

4. 4

   Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

5. 5

   Peel the ginger root, then use a microplane to grate it finely into a small pile of soft shreds.

6. 6

   Remove the stems from each chili pepper by pinching and pulling, then cut the peppers lengthwise in half and scrape out the seeds with a small spoon.

7. 7

   Place a large pot over medium-high heat and add 1 tablespoon of butter, swirling the pot until the butter melts and stops foaming, about 45 seconds.

8. 8

   Add the minced garlic and grated ginger to the hot butter and stir constantly for 30 seconds until the mixture becomes fragrant.

9. 9

   Add the onion slices and stir once every 10 seconds for 3 minutes until the onion pieces become translucent and soft.

10. 10

    Pour the coconut milk into the pot and stir with a wooden spoon in a circular motion until the milk and onions combine evenly.

11. 11

    Add 1.5 teaspoons of fish sauce and stir to mix it throughout the liquid, about 10 seconds.

12. 12

    Carefully place the squash pieces into the coconut milk, then add the chili pepper halves and stir gently to submerge them.

13. 13

    Bring the pot to a gentle boil over medium-high heat — you'll see bubbles breaking the surface steadily across the entire pot — then reduce the heat to medium-low, about 3 minutes.

14. 14

    Simmer uncovered for 12 minutes, stirring once every 3 minutes, until the squash is tender enough to pierce easily with a fork.

15. 15

    Taste the stew and add 1/2 teaspoon of salt (or more fish sauce) and adjust to your preference, stirring to combine.

16. 16

    Ladle the stew into serving bowls, dividing the squash, chilies, and creamy broth equally among them.

Tools you’ll need

• cutting board
• sharp chef's knife
• spoon for scooping seeds
• microplane or fine grater
• large heavy-bottomed pot with lid
• wooden spoon
• ladle
• serving bowls

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