Ginataang Gulay – the Philippines

  • 1 tablespoon of olive oil
  • 3 cloves of garlic, minced
  • 1 small onion, chopped
  • 2-3 cups of butternut squash, peeled and cut into 1-inch cubes
  • 2 14-ounce cans of full fat coconut milk
  • 1 cup of long beans or regular green beans, cut into 2-inch pieces
  • 1-3 Thai chili peppers, or serrano chili peppers, sliced
  • Salt to taste
  • 4 cups of steamed white rice

In a large pot over medium-high heat, heat the olive oil. Sauté the garlic until fragrant. Add the onion and continue to sauté until soft and translucent. Add the squash and pour in the coconut milk. Bring to a boil, then reduce the heat and simmer uncovered for about 5 minutes, or until the squash is soft. Stir in the green beans. Then add the sliced chili peppers and salt to taste. Simmer for 5 minutes or until the green beans are tender. Serve over steamed white rice.

Makes 4 servings