If you've never made ginataang sitaw at kalabasa, think of it as the Filipino answer to any creamy coconut vegetable stew you've already loved. Long beans and kabocha squash simmered in coconut milk until soft, sweet, and deeply satisfying. It's a classic Filipino side dish or an easy main with rice and it comes together in about 30 minutes. Once you make it, it'll be on regular rotation.
If you want something a little different, the curry version is worth a try.
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Jump to:
- What is Ginataang Sitaw at Kalabasa?
- What is Sitaw?
- What is Kalabasa?
- Ingredients You'll Need
- How to Make Ginataang Sitaw at Kalabasa
- Rose's Tips
- Variations Worth Trying
- What to Serve with This
- How to Store Leftovers
- Recipe FAQs
- More Filipino Vegetable Recipes
- Did you try this recipe?
- Ginataang Sitaw at Kalabasa in Coconut Milk
What is Ginataang Sitaw at Kalabasa?
Ginataang sitaw at kalabasa is a Filipino vegetable stew made with long beans (sitaw) and squash (kalabasa) cooked in coconut milk. It's a classic Filipino gulay, the everyday vegetable dish that shows up on weeknight tables all over the Philippines. Creamy, lightly sweet from the squash, and endlessly flexible depending on what you want to add.
The name tells you exactly what it is: ginataan means cooked in coconut milk, sitaw is long beans, and kalabasa is squash. Simple as that.
It works as a side dish or a full meal with rice. Add shrimp, pork, or tofu if you want protein. Or keep it purely vegetable, it's satisfying either way.
What is Sitaw?
Sitaw, or long beans, are a Filipino kitchen staple. They're basically a longer, slightly sturdier version of green beans, with a mild flavor and a satisfying texture that holds up well in stews and stir-fries. You can find them at most Asian grocery stores, and regular green beans make a fine substitute if you can't.
They're good in adobong sitaw, great in this dish, and honestly hard to mess up. Cook them a little longer if you like them soft, pull them earlier if you want a little bite.
What is Kalabasa?
Kabocha squash, or kalabasa, is what makes this dish. It's a dense, sweet winter squash with an almost nutty richness when cooked. When it simmers in coconut milk, it softens completely and starts to thicken the sauce naturally, you don't need to do anything extra to get that creamy texture.
Kalabasa is the traditional Filipino squash used in this dish. Kabocha is the most widely available substitute and works perfectly. Butternut squash also works if that's what you have.
Ingredients You'll Need
- Garlic and onion: the aromatics base for almost every Filipino dish
- Long Beans (Sitaw): cut into 2-inch pieces
- Kabocha Squash (Kalabasa): peeled and cut into bite-size chunks. Kabocha skin is edible once cooked, so you can skip peeling if you prefer.
- Coconut Milk: One standard 14 oz can. Use full-fat for the creamiest result.
- Beef Powder: for that savory umami depth
- Salt and Pepper: Essential for seasoning to taste
Substitution and Addition
- Protein Options: Shrimp, pork belly, chicken, crab, or tofu all work. Add them right after sautéing the aromatics and before the vegetables go in.
- Alternative Veggies: Swap long beans with green beans or asparagus.
- Add ginger: This is optional for an extra warth and aroma.
- Coconut Cream: Use for an extra rich sauce.
- Spices: Add red chili for heat or curry powder for a twist.
How to Make Ginataang Sitaw at Kalabasa
- Sauté the aromatics. In a pan or wok over medium heat, warm your oil and sauté the garlic and onion until soft and fragrant — about 3 minutes. Don't rush this part. The garlic should smell good before anything else goes in. If you're adding pork or chicken, add it here and let it brown before moving on.
- Add the vegetables. Add the kabocha squash and long beans and stir to coat in the aromatics. Cook for 3 to 5 minutes. The squash doesn't need to be cooked through yet — just give it a head start.
- Add the coconut milk and season. Pour in the coconut milk, add your beef powder or fish sauce, and season with salt and pepper. Stir everything together. If you're adding shrimp, this is the moment.
- Simmer until tender. Cover the pan and let it simmer on low heat for 10 to 15 minutes, until the kabocha is fork-tender. Check it by pressing a piece with a spoon — it should give easily. Taste and adjust seasoning.
- Thicken if needed. If you want a thicker sauce, uncover and let it simmer for another few minutes. The squash will continue to break down and thicken things naturally.
Serve over steamed rice. That's it.
Rose's Tips
- Don't bring the coconut milk to a hard boil. A gentle simmer keeps the sauce creamy and prevents separation. Medium-low heat the whole way through.
- Cut the squash into even pieces. Uneven chunks mean some will be mushy while others are still firm. Aim for roughly the same size — about 1 to 1.5 inches.
- Add the long beans later if you like them with a little bite. If you prefer them softer (and many Filipinos do), go ahead and add them at the same time as the squash. If you want them a little more vibrant, add them in the last 5 minutes.
- Taste before serving. Coconut milk varies in saltiness and richness. Always taste and adjust at the end, a little more fish sauce or a pinch of salt can make a real difference.
Variations Worth Trying
- Add protein. Shrimp is the most common addition and takes almost no time — add it in the last few minutes. Pork belly, sliced thin and browned first, adds richness. Tofu keeps it vegetarian and absorbs the coconut milk beautifully.
- Make it spicy. Slice in a red chili or two when you add the coconut milk. Bicol Express vibes, but lighter.
- Add the curry twist. A teaspoon of curry powder stirred in with the coconut milk takes it in a different direction that works really well. Full recipe here: ginataang sitaw at kalabasa with curry.
- Try it with tinapa or dried fish. Flaked smoked fish stirred in at the end adds a deep, savory note that's very Filipino, similar to what you'd find in gising-gising.
What to Serve with This
Steamed white rice is the obvious answer, and it's the right one. The coconut milk sauce soaks into the rice in the best possible way.
If you want to round it out into a bigger meal, a spicy garlic shrimp on the side is a quick and easy pairing. Grilled or fried fish works perfectly too. And if you want to go full Filipino spread, this sits nicely alongside pinakbet or laing — both coconut milk vegetable dishes that complement this one without competing.
A small side note: if you're serving this to guests who love Filipino food, put out a small bowl of bagoong alamang (fermented shrimp paste) on the side. It's a traditional pairing that adds a funky, salty contrast to the sweetness of the squash. Totally optional, but very good.
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. The squash will continue to soften as it sits, which is honestly not a bad thing.
Recipe FAQs
Yes. Butternut squash works well and is much easier to find at regular grocery stores. The flavor is slightly less dense than kabocha, but the dish will still be creamy and delicious. Acorn squash also works.
You can. Coconut cream will give you a richer, thicker sauce. If it feels too heavy, add a splash of water or broth to thin it out slightly.
The base recipe (without beef powder) is vegetarian. Swap the beef powder for a vegetable stock cube or fish sauce, and it's fully plant-based. The dish is hearty enough to stand on its own without any protein.
Bagoong alamang is fermented shrimp paste. It's a traditional pairing for this dish in Filipino cooking — the salty, funky contrast works really well with the sweet squash and creamy coconut sauce. You don't need it, but if you can find it at an Asian grocery store, it's worth trying.
Coconut milk-based dishes can be frozen, but the texture of the sauce may change slightly after thawing — it can separate a little. It's best eaten fresh or refrigerated for up to 3 days. Reheat gently on the stovetop with a small splash of coconut milk or water.
More Filipino Vegetable Recipes
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Ginataang Sitaw at Kalabasa in Coconut Milk
Equipment
- 1 medium pot or wok
Ingredients
- 2 tablespoon olive oil or cooking oil
- 1 tablespoon crushed Garlic
- ½ cup onion chopped
- 12 pods strings of Long Beans cut to about 2 inch
- 2 cups Kabocha Squash peeled and cut into bite size pieces
- 14 oz Coconut Milk
- 1 teaspoon beef powder
- salt and pepper
Instructions
- In a pan over medium heat, sauté the crushed garlic and chopped onion until fragrant and golden brown.2 tablespoon olive oil or cooking oil, 1 tablespoon crushed Garlic, ½ cup onion
- Add the long beans and kabocha squash to the pan. Stir and cook for about 3-5 minutes until the vegetables are slightly tender.12 pods strings of Long Beans, 2 cups Kabocha Squash
- Pour in the coconut milk, and season with beef powder, salt, and pepper. Stir well to combine.14 oz Coconut Milk, 1 teaspoon beef powder, salt and pepper
- Cover the pan and let the mixture simmer on low heat for approximately 10-15 minutes, or until the kabocha squash is fork-tender.
- Taste and adjust the seasoning if needed. If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
- Once everything is cooked through and the flavors have melded together, remove from heat.
- Serve your delicious ginataang sitaw and kalabasa over steamed rice.
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Notes
- If you're craving some extra protein and want to add meat, throw it into the mix right after completing step 1.
- Feel free to give your dish an extra punch by adding 1 teaspoon of curry powder and/or some chilis for that added kick! 🌶️✨
