Ginataang Kalabasa – Kabocha Squash in Coconut Milk

Ginataang Kalabasa - Kabocha Squash Stewed in Coconut Milk

Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk. This is my “macaroni and cheese,” with rice and tender kabocha squash assuming the roles of pasta and cheddar.

As with most comfort foods, ginataang kalabasa has countless variations. Other ginataan recipes call for fermented shrimp paste (bagoong) and fish sauce (patis), but for squash and shrimp, my preference lies with milder seasonings.

recipe adapted from Gerry G. Gelle’s Filipino Cuisine: Recipes from the Islands
Weekend Herb Blogging hosted by Kalyn’s Kitchen

Ginataang Kalabasa at Hipon
Kabocha Squash and Shrimp Simmered in Coconut Milk

makes 3 to 4 servings

Ginataang Kalabasa - Kabocha Squash
The butt end of kabocha squash.

3 tablespoons vegetable oil
3 garlic cloves, lightly smashed
1 small onion, diced

1 cup chicken broth or water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 small kabocha squash or any winter squash varietal, about 1 to 1 1/2 pounds
1/2 pound shrimp, shelled and deveined
2 1/2 cups coconut milk (12 to 14 ounce can)

Instructions:

  1. Peel and seed the squash. Slice into 1 to 1 1/2-inch chunks.
  2. Heat the vegetable oil in a wide skillet over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes.
  3. Add the chicken broth or water, salt, pepper, and squash pieces. Bring to a boil and lower the heat to maintain a gentle simmer. Cook for about 15 minutes, or until the squash is fork-tender but still firm.
  4. Add the shrimp and cook for about 2 minutes.
  5. Add the coconut milk and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 3 to 4 minutes while stirring. Taste and adjust the seasoning if necessary.

Ginataang Kalabasa - Kabocha Squash Stewed in Coconut Milk Skillet
Ginataang kalabasa at hipon (squash and shrimp simmered in coconut milk)

To Serve:

Serve immediately with rice.

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36 Responses to “Ginataang Kalabasa – Kabocha Squash in Coconut Milk”

  1. Maggie says:

    I’m starring this to make at some point. It looks really good. I can’t remember if I have coconut milk in my pantry…

  2. Rosa says:

    Oh, I love squash in coconut sauce! It is such a great combination…

    Cheers,

    Rosa

  3. celine says:

    squash and coconut, together at last.

  4. Kalyn says:

    This sounds like such a wonderful combination, great recipe. I haven’t had this particular type of squash but have been wanting to try it.

  5. kat says:

    Oh that sounds wonderful…must bookmark this one!

  6. Manggy says:

    This is one of my favorite vegetable dishes, Jude! Ah, kulang na lang sitaw! ;) (well, at least in our house… But I would never turn away something that looks this delicious, especially with the huge shrimp on top!)

  7. Caroline says:

    I always pick out the squash and shrimp when I have ginataan gulay. Great idea just serving them on their own. So true about calling this your mac & cheese; it’s Filipino comfort food.

  8. noobcook says:

    wow so comforting … looks better than mac n cheese =D

  9. Cynthia says:

    Jude, that is an exceptionally attractive dish.

  10. javapot says:

    I should have known better to come your blogsite with an empty stomach. This looks mouth-watering!

  11. [eatingclub] vancouver || js says:

    I saw this last night and wanted to try it with the kabocha we had in the pantry. I checked today and I saw the squash already had mold, so we threw it out. Sayang!

  12. Gracie says:

    this is one of my favorite filipino dishes! yumyum! thanks for sharing the recipe..=)

  13. Marvin says:

    This is one of my favorites as well, though I do like it with long beans too!

  14. Soma says:

    Jude This is so similar to one of the dishes cooked in the Eastern part of India from I am from. We use bottlegourd & shrimp & cumin for spice. It is also subsituted with squashes. Reminds me of back home.

  15. Syrie says:

    This looks so delicious! I always forget not to look at food blogs when I haven’t eaten for a few hours. I always end up ravenous!

  16. Vera says:

    I’m a big fan of coconut. I’m sure I’ll give this recipe a try one day. It looks mouthwatering!

  17. Manggy, Marvin – I knew I was going to get called out for omitting the sitaw. Forgot to put it on the grocery list:) Not bad without it though.

    Js – I hate it when that happens.

    Soma – I think I have that recipe you’re talking about. I remember it using some sort of hard-to-find squash

  18. Susan from Food Blogga says:

    Hey Jude! I’m posting on Kabocha today and am linking to this recipe. Kabocha and creamy coconut milk with shrimp? Oh, my, it must be heavenly. I can’t wait to try this now.

  19. mendelson serrano says:

    thx..!

  20. Lara Jane says:

    Love this!

  21. opel says:

    mas masarap kung may sili…mmm

  22. Roasted Kabocha – Real Ale Mini Cakes with Brown Sugar Cream says:

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  24. Matt Kay says:

    I just love coconut milk and shellfish together. It seems this is a really simple comfort food which is right up my alley. Great stuff!

    Matt Kay

  25. Nicolle says:

    This is a yummy and delightful recipe, that is perfect for a Sunday evening when nobody is in the mood for real hard cooking.

  26. Jay says:

    I’m a little late to the party.. was wondering if you peel the squash all the way per the recipe or leave some skin on? The photo looked like the skin was on. I’ve had squash both ways but this is my first time cooking with kabocha.

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  30. Joaquin says:

    Appreciate it for helping out, wonderful information.

  31. Kam says:

    I just made this tonight and it was soooo delicious. @Jay you don’t actually need to peel the squash. The skin will soften up, the flavor is pretty neutral and the dish will still turn a pretty shade of orange, not to mention you get tons of extra vitamins for leaving the skin on.

  32. Tanya says:

    Just made this and it was fantastic. The squash give the coconut milk such a nice buttery flavor so much so that if I hadn’t made it myself I would have thought that the shrimp had been cooked in rich creamy butter!!Thank you. Now, gotta go hunt down a Filipino dessert!

  33. Vanna Tandetzke says:

    I have to say that for the last few of hours i have been hooked by the impressive articles on this site. Keep up the good work.

  34. sharijoi says:

    This was delicious! I didn’t have the squash but used a sweet potato instead and it still tasted wonderful! It is so creamy! YUM!

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