I never thought that starting our backyard vegetable garden would reignite my love for Filipino cooking. When our kalabasa vines started producing these beautiful, golden squashes and our sitaw began climbing up their bamboo trellises, I knew I had to master my Lola’s famous Ginataang Kalabasa at Sitaw recipe.
This dish holds a special place in my heart, not just because it transforms simple backyard vegetables into a creamy, comforting meal, but because it reminds me of how my grandmother would make it during rainy seasons when fresh produce was scarce in the market.
The way the sweet kalabasa melts into the rich gata, while the sitaw adds that perfect crisp-tender bite, creates pure magic in a pan.
Once you try this ginataang kalabasa at sitaw recipe, you’ll understand why this humble vegetable dish has been a Filipino family favorite for generations.
Why You’ll Love This Recipe
- Perfect balance of sweet squash and tender string beans in creamy coconut milk
- One-pot meal that’s both nutritious and budget-friendly
- Rich in vitamins A and C from fresh vegetables
- Versatile dish that can be made vegetarian or with protein
- Authentic Filipino comfort food that’s easy to master
Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk)
Equipment
- Large deep pan or kawali (Filipino wok) For even heat distribution
- Sharp knife (kutsilyo) For cutting vegetables
- Wooden spoon or sandok (Filipino ladle) For gentle stirring
- Measuring cups and spoons (Panukat) For precise measurements
- Chopping board (sangkalan) For prep work
- Colander (salaan) For washing vegetables
- Can opener If using canned coconut milk
Ingredients
For the Base:
- 1½ lbs kalabasa butternut squash/pumpkin – cubed
- 18 pieces sitaw string beans – cut into 2-inch lengths
- 1 piece Knorr Pork cube pampalasa/seasoning
- 3 ounces pork belly liempo – sliced
- 4 cups gata coconut milk
For the Aromatics:
- 1 piece sibuyas onion – chopped
- 2 thumbs luya ginger – cut into strips
- 5 cloves bawang garlic – crushed
- ¼ teaspoon ground black pepper paminta
- 1 tablespoon cooking oil
- Patis fish sauce to taste
Instructions
- Start by heating oil in a large deep pan or kawali over medium heat (180°C/350°F). Add sliced pork belly (liempo) and cook until golden brown and crispy (malutong), about 8-10 minutes. This process renders the fat which will add flavor to the dish.
- Using the same pan with rendered pork fat, sauté crushed garlic (bawang), chopped onion (sibuyas), and ginger strips (luya) until the onions become translucent (malinaw) and aromatic, about 3-4 minutes.
- Pour in coconut milk (gata) and bring to a gentle boil. Reduce heat to medium (160°C/320°F) and simmer for 5 minutes. Be careful not to let it boil too hard (huwag pakuluan masyado) to prevent the coconut milk from curdling.
- Add the pork cube (pampalasa) and cubed squash (kalabasa). Cook for 5 minutes or until the squash begins to soften. Add the cut string beans (sitaw) and continue cooking for 5-8 minutes until the beans are tender-crisp (malutong-lutong).
- Season with ground black pepper (paminta) and fish sauce (patis) to taste. Simmer for an additional 2-3 minutes to allow the flavors to meld together. For reheating (init uli), warm gently over medium-low heat to prevent the coconut milk from separating.
Tips from Lola’s Kitchen
- “Huwag pakuluan masyado ang gata” – Don’t let coconut milk boil too hard to prevent curdling
- Use fresh squash that feels heavy for its size
- Cut vegetables in similar sizes for even cooking
- Add chili if you want Bicolano-style heat
- For best results, use fresh, second-press coconut milk for cooking and first-press for finishing
Traditional Serving Suggestions
- Serve hot with steaming white rice
- Pair with fried fish (pritong isda)
- Accompany with bagoong alamang (shrimp paste)
- Best enjoyed family-style in the center of the table
Troubleshooting
- If too watery: Simmer uncovered to reduce liquid
- If too thick: Add warm water gradually
- If squash is too soft: Add it later in the cooking process
- If coconut milk curdles: Lower heat and stir gently
Ingredient Alternatives
- Protein: Chicken, tofu, dried fish (tuyo/daing)
- Vegetables: Moringa leaves, eggplant, bitter gourd
- Coconut Milk: Canned or powdered coconut milk (diluted as directed)
- Pork Cube: Shrimp paste, salt, or vegetable bouillon for vegetarian version
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Can be frozen for up to 1 month
- Reheating:
- Stovetop: Heat slowly on medium-low, stirring gently
- Microwave: Heat in 1-minute intervals, stirring between
Variations
- Spicy Version (Bicol Style):
- Add 3-5 siling labuyo (bird’s eye chilies)
- Include chopped lemongrass
- Vegetarian Version:
- Replace pork with tofu or mushrooms
- Use vegetable bouillon instead of pork cube
- Seafood Version:
- Add shrimp or mussels in the last 5 minutes
- Use fish sauce sparingly
FAQs
Q: Can I make this dish ahead? A: Yes, it tastes even better the next day as flavors develop. Q: How do I prevent coconut milk from curdling? A: Keep heat medium-low and avoid rapid boiling. Q: Is this dish spicy? A: Traditional version is mild, but you can add chilies to taste. Q: Can I use frozen vegetables? A: Fresh is best, but frozen works in a pinch. Adjust cooking time accordingly. Q: How do I know when the squash is cooked? A: It should be tender when pierced with a fork but still hold its shape.
Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk)Nutrition
The Story Behind Ginataang Kalabasa at Sitaw
From my family’s kitchen in Bataan to the coconut-rich valleys of Bicol, Ginataang Kalabasa at Sitaw tells a story of Filipino ingenuity and resourcefulness. Like many Filipino dishes with gata (coconut milk), this recipe emerged from our ancestors’ mastery of the coconut tree – aptly nicknamed the “tree of life” for its countless uses in Filipino culture. While the Bicol region is famous for spicy coconut-based dishes like Bicol Express and Laing, this milder version has become a beloved comfort food across the Philippine archipelago.
The genius of this dish lies in its simplicity. During the rainy season, when leafy vegetables become scarce, hardy kalabasa (squash) and sitaw (string beans) remain reliable garden staples. Our grandmothers discovered that combining these humble vegetables with creamy coconut milk created something extraordinary. The natural sweetness of squash perfectly complements the savory gata, while string beans add a necessary crunch. Adding pork – a practice that likely emerged during the Spanish colonial period – transformed this vegetable dish into a complete meal that could sustain farmers and workers throughout the day.
Today, Ginataang Kalabasa at Sitaw remains a testament to Filipino food wisdom. It’s a practical solution to using abundant local ingredients, a nutritious way to get children to eat their vegetables, and a reminder of how our cooking traditions have evolved while staying true to our roots. Whether prepared in modern urban kitchens or traditional provincial homes, this dish continues to bring Filipino families together around the dinner table, proving that the best recipes are often the simplest ones passed down through generations.
This recipe represents what Filipino cooking does best – transforming everyday ingredients into something greater than the sum of its parts. The dish’s enduring popularity across regions and generations speaks to its perfect balance of flavors, textures, and nutrients. Whether you’re a seasoned cook or just beginning to explore Filipino cuisine, this ginataan recipe offers an authentic taste of Filipino home cooking at its finest.
