Squash and Coconut Milk Stew

This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice.

• Preparation Time: 40 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 20 mins
• Calories: 450 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon butter
• 1 (14 ounce) can coconut milk
• 1 clove garlic, minced
• salt and pepper to taste
• 1 small onion, chopped
• 1 (1 inch) piece fresh ginger, minced
• 8 ounces cooked shrimp, peeled and deveined
• 1 acorn squash, peeled and cut into 1-inch cubes
• 8 ounces green beans, cut into 3-inch pieces
• 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.

Step 2

Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.