Creamy Coconut Ginataang Gulay with Squash and String Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Filipino vegetable stew simmered in rich coconut milk with tender squash and crisp string beans, seasoned with ginger and garlic. This filipino-inspired vegetarian (vegetarian) ready in about 30 minutes pairs coconut milk, butternut squash, peeled and cubed, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 3 minced garlic cloves, 1 tbsp julienned ginger, and 1 sliced medium onion. Sauté for 3-4 minutes until fragrant and onions are translucent.
  2. Step 2: Add 2 cups cubed butternut squash and 1.5 cups cut string beans to the pan. Stir to combine with the aromatics for 2 minutes.
  3. Step 3: Pour in 2 cups coconut milk and 1/2 cup water, bringing the mixture to a gentle simmer. Cook uncovered for 10-12 minutes until the squash is tender but not mushy.
  4. Step 4: Season with 1 tbsp fish sauce, salt, and fresh ground black pepper to taste. Stir gently and simmer for another 3 minutes until the sauce thickens slightly and coats the vegetables.
  5. Step 5: Remove from heat and serve warm with steamed rice.

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Frequently asked questions

How long does Creamy Coconut Ginataang Gulay with Squash and String Beans take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Coconut Ginataang Gulay with Squash and String Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Creamy Coconut Ginataang Gulay with Squash and String Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Coconut Ginataang Gulay with Squash and String Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Coconut Ginataang Gulay with Squash and String Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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