In Partnership with the Southern Weekend

Eat Local Recipe Contest winners share Filipino family recipe for Kalabasa

Sponsored by Hawaii State Department of Agriculture

HI Now is welcoming two Eat Local Recipe Contest winners to its kitchen! HI Now host Jobeth Devera is with her very own brother Jonathan Devera and her mother Maria. The gang is sharing a recipe that’s a family favorite: Ginataan Kalabasa, or squash with coconut milk, a popular Filipino dish that can be made vegetarian style.

Jonathan says he loves to make this dish because it’s easy and doesn’t require too many ingredients. The secret to sweet Kalabasa? He says it’s using ripe Kabocha squash with the coconut milk. This way, there’s no need to add any sugar.

Ginataang Kalabasa

1 Medium Kabocha squash (Diced in 1 inch squares)
1 Ginger (minced)
2 Handful of Green beans
1.5 Cans of Coconut milk
1 Medium Onion (diced)
5-6 Cloves Garlic (minced)
2-3 Cups of Veggie broth
1 Tbsp. Salt
1 Tbsp. Extra Virgin Olive Oil
1 – 2 Yellow chili pepper

Cooking Instructions:
1) Add olive oil into sautee pan
2) When oil is warm, include ginger, garlic, and onion
3) Sautee for ginger, garlic, and onion for about 5 minutes
4) Add coconut milk and salt
5) Mix and let it sit for about 5 minutes or until coconut milk is boiling
6) Add squash and mix with coconut milk
7) Add about 1 cup of veggie broth
8) Simmer and cover for about 10 minutes (Add more veggie broth if you see your stew is lacking)
9) Add green beans and yellow chili pepper into the pan and simmer for 10 more minutes or until squash and green beans are soft to your liking
10) Turn off stove and let cool. (This will help with the thickness of the coconut milk.)
11) Once cool, serve with white rice

More dishes from Eat Local Recipe Contest winners:
Salsa Verde Tacos by Priscilla Carbajal
Roasted Veggie Bowl by Steve Pickman
Iraqi Kebabs by Ronnie Kaopuiki
Tom Yum Ulu Soup by Stefanie Debiasi
Curry Opah with rice and green beans by Broderic Allen

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